Barbecued Smoked Wild Turkey
Wild Turkey about 10-12 pounds,
Liquid to be injected into bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into bird:
3-4 garlic cloves
1 tablespoon salt
1 tablespoon coarse pepper
Pinch of cayenne
1 tablespoon garlic-flavored oil
The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it for a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.
Combine paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.
Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator. Next morning, take turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F. Wrap the bird in wet cheesecloth and secure the ends.
Place turkey breast-side down in the smoker and cook for 1-1/4 to 1-1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet cheesecloth periodically. It must stay wet.
After the bird cooks from 6 to 10 hours, depending on its size and internal temperature, cut off the cheesecloth and discard.
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
