ALL SEASONS SMOKED TURKEY
Ingredients
1-FRESH TURKEY
½ CUP DRY WHITE WINE
2-TABLESPOONS OLIVE OIL
1-TABLESPOON FRESH THYME
2- CLOVES FRESH GARLIC MINCED
1- TABLESPOON FRESH ROSEMARY
4 CUPS CHICKEN BROTH
Directions
COMBINE THYME, GARLIC & ROSEMARY. MIX WELL. JOHN HENRY'S "TAMMY'S HERBAL" MAKES A WONDERFUL SUBSTITUTE.
REMOVE GIBLETS AND WASH TURKEY THOROUGHLY. DAB DRY. SMOOTH OIL ON ONE SIDE AND APPLY RUB. TURN BIRD OVER AND REPEAT PROCESS. I LIKE TO SEPARATE THE SKIN (DON'T BREAK IT) FROM THE BREAST AND POUR IN A COMBINATION OF THE OIL AND SPICES BETWEEN THE TWO. BE SURE TO PUSH OIL AND SPICE COMBINATION AS FAR
DOWN THE BREAST AS POSSIBLE.
PLACE TURKEY INTO A SHALLOW METAL PAN OR V- RACK AND PLACE ON HEATED GRILL SURFACE AT 350 DEGREES. ADD WINE AND BROTH TO BOTTOM OF PAN TO KEEP FROM BURNING. SMOKE USING EITHER WATER SOAKED HICKORY CHIPS OR CHUNKS PLACED ON EITHER THE SMOKER PLATE OR INTO THE EMBER BED. IF CHIPS, YOU'LL NEED TO ADD
ANOTHER ROUND AFTER ABOUT TWO HOURS.
GRILL 1- 1-1/2 HOURS PER POUND UNTIL DONE (170 DEGREES INTERNAL TEMP). SERVE
WITH MARINATED ASPARAGUS AND POTATOES.
