• 1 Turkey; 8 to 10 pounds
  • 1 md Onion
  • 2 Bay leaves
  • 1/2 c White wine
  • Super smoking sauce (see recipe)


Rinse turkey, pat dry and rub liberally with oil (we'd rub it with Liquid Smoke instead). Place onion, bay leaves and wine in water pan with hot water (we'd add a few sticks of celery and a few cloves of garlic). Place water pan in smoker and turkey on grid (it won't hurt to put a quartered onion, a few stalks of celery and a bay leaf inside the turkey; we also sometimes mix freshly ground black pepper, a bit of salt and some crushed thyme together and after loosening the breast skin with your hands, push this mix up under the skin and spread over the breast of the turkey). Place dome on smoker and do not remove until midway through cooking time. Then remove dome and liberally paint turkey with Super Smoking Sauce. Replace dome and continue smoking. When turkey is done, liberally paint again and allow to smoke for 15 minutes more. Yield: 8 to 10 servings. Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to water pan after about 4 hours or as needed (you can tell when smoker needs water by the sizzling sound it will make).


1 lb Corn oil margarine
2/3 c Sherry or red wine
2 tb Worcestershire sauce
2 tb Soy sauce
2 Cloves garlic -- minced
1/2 c Chopped parsley
2 ts Salt
1 c Water

Combine in heavy saucepan and boil. Lower heat and
simmer for 30 min. Paint on meat surfaces before, once during, and at end of smoking. Keeps indefinitely in refrigerator.

Yield: 10 servings

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Submitted 6/13/05.
Source: "Cook'n Cajun Cookbook" by Sondra Hester
Submitted By: Marlen
Ultimate Smoked Turkey