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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 12 lb Turkey
- 1 c. Wine white, dry
- 1 x Onion, whole
- 1 x Garlic clove, whole
- 1 Tbsp. Liquid Smoke
- 1 tsp Mint, dry, crushed
- 2 Tbsp. Parsley, minced
- 6 dsh Peychaud's bitters
- 2 Tbsp. Worcestershire sauce
Direcciones
- Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if desired. Be careful not to use ingredients in the stuffing which will spoil too quickly.
- I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 79 | 21% |
| Total Fat 8.71g | 11% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 242mg | 10% |
| Potassium 958mg | 27% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.8g | 1% |
| Protein 66.3g | 106% |
