Page 244 - C:\Users\ralph\Documents\Flip Book\

Gas grill boys

Fried or smoked Turkey

Ingredients

1- 18-20 lb turkey (12-13 for deep frying)
1 cup of water
2 tbsp Creole mustard
6 oz garlic juice
6 oz onion juice
3 oz bottle good hot sauce (like crystal, or Louisiana)
1 tbsp Worcestershire
¼ cup Creole seasoning
(Peanut oil to cover bird if frying)

Lagniappe

Mix all the seasoning ingredients together in a blender, refrigerate, and allow the mixture to
blend for a couple of days. (To make your own onion and garlic juice, just add water and 1
onion and 5 tbsp of garlic to the blender, then strain off the remaining liquid)

Inject the turkey with the seasoning marinade.

Rub down the turkey with some additional mustard and season the turkey well with a good rub
of your choice, or a Creole type seasoning (getting some of the rub under the skin if possible)

Allow Turkey to marinade at least overnight in your refrigerator.

Prior to cooking, let the turkey come to room temperature, if you are going to smoke the bird,
stuff the cavity loosely with some aromatics such as onion chunks, celery, apples, citrus
peelings, sprigs of thyme, rosemary, sage, stuffing or whatever you like. (It just helps steam
the inside of the bird, making it a little moister) If you are going to fry the bird, do not stuff
the cavity with anything.

When ready to fry, heat enough peanut oil to cover the turkey to 350’ and cook for about 3-4
minutes per pound. Turkey will begin to float when done,( usually about 45 minutes)

To smoke, fill the water pan in the smoker with water or apple juice, place a drip pan under
the bird, and smoke directly on the grates at 275’ till temp reaches 165’ in the breast, about -6
hours, depending on the size of the turkey. To avoid becoming too smokey, apply the smoke
only for about 4 hours and just let the bird finish cooking the remainder of the time in the
smoker without adding any additional chips. Remove the Turkey from the smoker and allow it
to sit for about 20-30 minutes. Carve and serve the bird while it is still warm, or, refrigerate
the whole bird for a later date. When serving the bird at a later date, carve the bird, and
simmer the meat in a chicken broth, or water, in a roaster till you are ready to serve it.
The longer you simmer the meat, the more tender and juicy it will become. Use the
left over juices for some great Turkey Gumbo stock.

244