Smoked Turkey with Smoked Oyster Dressing

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Smoked Turkey with Smoked Oyster Dressing Ingredients

1 8-12 pound turkey	8 Cloves garlic; pressed
1 c White vinegar	4 tb Worcestershire sauce
7 c Water	1 Jalapeno; finely chopped
FOR THE DRESSING	3 Sprigs sage; finely chopped
1 Loaf stale bread, pulled	1 ts Dried oregano; crumbled
1 qt Oysters with liquid	Black pepper to taste
1 md Onion; finely chopped	2 tb Black mustard seed; crushed
1 c Celery; finely chopped	Oil

Instructions for Smoked Turkey with Smoked Oyster Dressing

This is a fairly straightforward smoked turkey recipe. Prepare your smoker and smoke the turkey for six to eight hours between 220-240 degrees, using your choice of hardwood (a 50/50 mix of apple and oak is excellent, if you can get it--try your best to include at least some fruit wood). If you live in a particularly dry climate, you can put a water pan underneath the turkey, or between the turkey and the heat source, to insure a moist smoke. When you start the turkey, take your loaf of bread and spread it out on a table to let it get stale. About an hour before the turkey is ready to come off the smoker, take your quart jar of oysters, strain and reserve the oyster liquid, put the oysters into a pan, and put them in the smoker with the turkey. Keep up a good, steady smoke throughout the time the turkey is in the smoker. At the end of six or eight hours, remove the turkey and the oysters from the smoker. Set the oysters aside, put the turkey into a large dutch oven with a cover. Add one cup of white vinegar and about six or seven cups of water to the dutch oven--enough liquid so that there is about one and a half to two inches in the bottom of the oven. If youd like, you can sprinkle the turkey with a little garlic powder and black pepper and drizzle with honey, but this is optional. Put the turkey, covered, into your range oven and bake at 325 degrees for 2 to 3 hours, or until the internal temperature of the bird at its thickest point reads 190 degrees (I like to be extra cautious when it comes to poultry. I lived in North Carolina, which is one of the top commercial turkey producing states in the USA, for a long time, and Ive seen how theyre raised). While the turkey is baking, get out a large baking pan. Brush lightly with oil, pull your stale bread into chunks, and place in the pan. About 15 minutes before the turkey is done, add the chopped onion and celery, pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed mustard seeds. Combine well. Add the smoked oysters and reserved oyster liquor (make sure youve strained this well). Combine. Remove the turkey from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from the dutch oven and 4 tablespoons of worcestershire sauce to your dressing and combine well. Dont make it too wet, but you do want it to be somewhat 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 slightly darker than golden brown. Remove the dressing from the oven and serve along with the turkey. Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 07:13:00 -0700 From: Carey Starzinger NOTES : The leftover turkey (if any) is a great addition to your favorite soup, stew, or chili recipe.

Main Ingredient: TurkeyCuisine: Uncategorized

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