Recipe - Eastern North Carolina Smoked Turkey

1 lg Turkey, 1520 pounds
Oak and apple wood for
smoking
12 ounce Apple cider vinegar
1 tablespoon Red pepper flakes
2 cup Water
1 cup Garlic; finely minced
2 Sprigs fresh rosemary;
finely chopped
2 Sprigs fresh thyme; finely
chopped
2 Sprigs fresh sage; finely
chopped
2 tablespoon Brown mustard seeds; crushed
2 tablespoon Black pepper
4 tablespoon Worcestershire sauce
4 tablespoon Nuoc mam

In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6
hours at 225 degrees, using a 50/50 mixture of oak and apple wood. Place a
drip pan under the turkeyuse the drippings as a basis for stuffing or for
an excellent turkey gravy. Remove turkey from smoker and place in a large
dutch oven.

Combine apple cider vinegar and red pepper flakes and add to dutch oven,
pouring over turkey. Add two cups water. Mix remaining ingredients
thoroughly and stuff cavity of turkey (you can do this before beginning to
smoke as well if you choose). Reserve some of the "stuffing" mixture to
spread evenly along the outside of the turkey as well. Cover, place in the
range oven, and bake at 325 degrees for an additional 2 hours or so, or
until the internal temperature of the turkey at it's thickest point reaches
190 degrees. If you wish a crisp skin remove the cover from the dutch oven
about a half hour before the turkey is done. Remove from heat, strain and
reserve the pan drippings for stuffing or gravy, and serve.
Recipe By : Tom Solomon

Posted to bbqdigest V4 #42

Date: Fri, 15 Nov 1996 08:53:14 0800 (PST)

From: Tom Solomon bigheat@earthlink.net