Smoked Turkey Mop Sauce

Smoked Turkey Mop Sauce recipe makes the turkey moist and delicious.

  • 6 tbsp. sugar
  • 2 1/2 tbsp. black pepper
  • 2 tbsp. mono. glutamate
  • 1 tbsp. dry lemon powder or peel
  • 1 tbsp. paprika
  • Red pepper to taste
  • Rub mixture generously on both outside and inside surfaces of bird and leave unrefrigerated for 1 to 2 hours.
  • Prepare smoker type pit with sufficient coal for a good hot fire. Soak hickory splinters in water early so they will be thoroughly wet for the fire.
  • When coals are grey, place bird on rack and brown on all sides. Remove to aluminum pan and baste frequently with mop sauce, keeping bird moist at all times.
  • Depending on size of bird, calculate cooking time. Insert meat thermometer at junction of thigh and body to ascertain desired degree of doneness - approximately 185 degrees on thermometer.
  • Remove from pit and debone with electric knife or sharp carving knife to achieve thin slices of meat.
  • Place on shallow platter and baste with piping hot mop sauce.
Makes enough for 2 (12 pound) turkeys. Unused portions may be kept in a cool place for later use.

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