Smoked Turkey
Ingredients
6 Tbsp. sugar
1 Tbsp. dry lemon powder or peel
2 1/2 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. mono. glutamate
Red pepper to taste
Cooking Instructions
Makes enough for 2 (12 pound) turkeys. Unused portions may be kept in a cool place for later use.
Rub mixture generously on both outside and inside surfaces of bird and leave unrefrigerated for 1 to 2 hours. Prepare smoker type pit with sufficient coal for a good hot fire. Soak hickory splinters in water early so they will be thoroughly wet for the fire. When coals are grey, place bird on rack and brown on all sides. Remove to aluminum pan and baste frequently with mop sauce, keeping bird moist at all times. Depending on size of bird, calculate cooking time. Insert meat thermometer at junction of thigh and body to ascertain desired degree of doneness – approximately 185 degrees on thermometer. Remove from pit and debone with electric knife or sharp carving knife to achieve thin slices of meat. Place on shallow platter and baste with piping hot mop sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)