Grandpa Fitz's Smoked Turkey
Ingredients:
15 to 20 lb. fresh turkey
1/4 stick of butter
Celery Salt (1 tsp)
Garlic Salt (1 tsp)
Salt & Pepper (to taste)
Mustard Powder (1 tsp)
Paprika (1 tsp)
Olive Oil (1/4 cup)
Lemon Juice (1/4 cup)
Balsamic Vinegar (1/4 cup)
Tabasco (1 tsp)
Salt & Pepper (to taste)
Slice butter into four to five pieces. Use a knife to make slits in skin of turkey breast and legs and slide the butter slices under the skin. Mix celery salt, garlic salt, mustard powder, table salt and pepper in a small bowl. Rub mixture on outside of turkey to season it. Rub the inside of the turkey cavity with the paprika. Stir the olive oil, lemon juice, balsamic vinegar, tabasco sauce, salt and pepper together in another small mixing bowl and inject the resulting basting sauce into the breast and thighs of the turkey. Fire up your smoker and place the turkey on the poultry stand. Cook for approximately two hours, or until it's done. Use a thermometer to check the temperature of the turkey by placing it in the breast. Great if cooked with apple chips, which add a splendid flavor and crispiness to the skin!
If you would like to submit a wild turkey recipe to the NWTF's web site, simply e-mail the recipe and any pictures to webmaster@nwtf.net. If we like it, your recipe might just appear in this space.
