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1995-09-28
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Newsgroups: rec.food.recipes
From: sluggers@mcs.com (sluggers)
Subject: SMOKED TURKEY
Organization: MCSNet Services
Date: Sun, 27 Nov 1994 00:00:00 +0000
Message-ID: <9411271537.ag25390@post.demon.co.uk>
Smoking a turkey is very simple. (I've already heard various jokes about ZIG
ZAGS...) First, get a turkey with a pop-up timer. Do NOT stuff the turkey.
You need a Weber-type grill. Before adding any charcoal to the grill, get a
large turkey roasting pan. Mold the pan to fit on one side of the bottom of
the grill. Fill the side without the pan with charcoal all the way to the
bottom of the supports for the mesh grill. Add hickory chips or mesquite
chips, if desired.
Start the charcoal. Put the mesh grill in place. Position the turkey
directly above the pan. (The pan catches the drippings from the turkey.) Put
the lid on the Weber.
Cook the turkey for 11 minutes per pound plus an additional 15 minutes. You
have to open the Weber up every thirty minutes or so. This is to allow plenty
of oxygen to get to the charcoal. (If you keep it closed, the charcoal will
go out.)
At about 60% of the total time for cooking the turkey, rotate the turkey 180
degrees. For a 20 pound bird, that would be at about the 2 hour mark.
That's it. Comes out perfect.
Note that the time is 11 minutes per pound. I know this sounds like a very
short time to prepare a turkey, but it works beautifully.
This turkey is NOT stuffed. Stuffing the turkey will increase the cooking
time considerably.