Heres a couple of ideas from "Smoke and Spice" modified for a water smoker. Paste: (run through food processor) Night before shoot up the turkey with the injection liquid in half dozen places going heaviest in the breast. Massage the paste inside and out working up under the skin as much as possible without tearing. Refrigerate overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and cook for 1 1/4 to 1 1/2 hours per pound at 200 to 220 dregees...breast side down.... rewetting cheese cloth every hour or two with water. After six hours take off the cheese cloth entirely..continue cooking mopping with the mop every hour or two until you hit internal temp of 180. Allow to set 15 min. before carving. Havent tried this..but Ted Mabie said he used it and it turned out great. Anybody cooking this on a regular wood burning pit needs to mop at 30 min. intervals. Posted to bbq-digest by "Jeff D. Wheeler"
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 1|
|Calories from Fat: 1074 (87%)|
|Amt Per Serving||% DV|
|Total Fat 119.3g||159 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 74.9g|
|Polyunsanturated Fat 33.8g|
|Cholesterol 0mg||0 %|
|Sodium 3510.7mg||121 %|
|Potassium 297.5mg||8 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 18.9g|
|Protein 3.4g||5 %|
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Calories per serving: 1240
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