Lou Lou's Hickory Smoked Turkey
Loriane and Lou were both amazing people and such great cooks. So many parties, card games and fabulous foods we shared. So many happy memories filled with good friends and laughter. We called ourselves the Licorice Gang.
This is Lou Lou's smoked turkey..my absolute favorite of all the meats he cooked. Love you Lou and Loriane..miss you both.
How to Make Lou Lou's Hickory Smoked Turkey
- Wash the turkey in cold water and pat dry.
Place hickory chips in a bowl of water to soak.
- Make a paste of the 1/4 cup oil and 1/2 cup salt.
- Rub 1/4 cup of mixture over the turkey and inside.
- Truss the turkey and balance on a spit or use a rotary toast rack: bursh with oil.
- Have slow coals at the back of the firebox, a drip pan under the revolving bird. For moisture, place a pan of water at one end of the firebox and add some hickory chips to it.
- To remaining salt paste, add 1 cup vinegar and 1/4 cup pepper. Add the optional chopped parsley.
- Roast hood down, and at the end of the first hour brush the bird with BASTING SAUCE.
- Toss some damp hickory chips on the coals.
- Continue roasting hood down and basting bird every 30 mintues or so while checking on fire, adding hickory chips, and water.
- About 20 minutes before the roasting time is up, snip the string holding the drumsticks.
- Test for doniness by raising the drumstick up and down gently. Protect your hands with oven mits. The leg should move easily or twist out of joint. Also feels soft to move.
- Before carving..let the bird rest 15 mintues.
- The skin will be too salty to eat...although I love it.