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  1. Exported from MasterCook Mac

  2. Smoked Turkey With Smoked Oyster Dressing

  3. Recipe By : Tom Solomon

  4. 1 Preparation Time :

  5. Categories : main september96

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 8-12 pound turkey

  8. 1 cup white vinegar

  9. 7 cups water


  11. 1 loaf stale bread, pulled into chunks

  12. 1 quart oysters with liquid

  13. 1 medium onion -- finely chopped

  14. 1 cup celery -- finely chopped

  15. 8 cloves garlic -- pressed

  16. 4 tablespoons worcestershire sauce

  17. 1 jalapeno -- finely chopped

  18. 3 sprigs sage -- finely chopped

  19. 1 teaspoon dried oregano -- crumbled

  20. black pepper to taste

  21. 2 tablespoons black mustard seed -- crushed

  22. oil

  23. This is a fairly straightforward smoked turkey recipe.

  24. Prepare your smoker and smoke the turkey for six to eight hours between

  25. 220-240 degrees, using your choice of hardwood

  26. 50/50 mix of apple and oak is excellent, if you can get it--try your best to include at least some

  27. fruit wood). If you live in a particularly dry climate, you can put a water

  28. pan underneath the turkey, or between the turkey and the heat source, to

  29. insure a moist smoke.

  30. When you start the turkey, take your loaf of bread and spread it out on a

  31. table to let it get stale. About an hour before the turkey is ready to come

  32. off the smoker, take your quart jar of oysters, strain and reserve the

  33. oyster liquid, put the oysters into a pan, and put them in the smoker with

  34. the turkey. Keep up a good, steady smoke throughout the time the turkey is

  35. in the smoker.

  36. At the end of six or eight hours, remove the turkey and the oysters from

  37. the smoker. Set the oysters aside, put the turkey into a large dutch oven

  38. with a cover. Add one cup of white vinegar and about six or seven cups of

  39. water to the dutch oven--enough liquid so that there is about one and a

  40. half to two inches in the bottom of the oven. If you'd like, you can

  41. sprinkle the turkey with a little garlic powder and black pepper and drizzle with honey, but this is optional. Put the turkey, covered, into 325 degrees for 2 to 3 hours, or until the

  42. internal temperature of the bird at it's thickest point reads 190 degrees

  43. (I like to be extra cautious when it comes to poultry. I lived in North

  44. Carolina, which is one of the top commercial turkey producing states in the

  45. USA, for a long time, and I've seen how they're raised).

  46. While the turkey is baking, get out a large baking pan. Brush lightly with

  47. oil, pull your stale bread into chunks, and place in the pan. About 15

  48. minutes before the turkey is done, add the chopped onion and celery,

  49. pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed

  50. mustard seeds. Combine well. Add the smoked oysters and reserved oyster

  51. liquor (make sure you've strained this well). Combine. Remove the turkey

  52. 2 to 3 cups of the turkey liquor from

  53. the dutch oven and 4 tablespoons of worcestershire sauce to your dressing

  54. and combine well. Don't make it too wet, but you do want it to be somewhat

  55. doughy. Place the dressing in your range oven and bake at 325 degrees for about 45 minutes to an hour, or until the top of the dressing is just

  56. slightly darker than golden brown. Remove the dressing from the oven and serve along with the turkey. - - - - - - - - - - - - - - - - - -

  57. NOTES : The leftover turkey (if any) is a great addition to your favorite

  58. soup, stew, or chili recipe.


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