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Smoked Turkey With Smoked Oyster Dressing

Make Smoked Turkey With Smoked Oyster Dressing at home with White Vinegar, Water, Celery Finely Chopped, Garlic Pressed, and Worcestershire Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 7 cup
• 1 cup
• 8 clove
• 4 tbsp

Method (preview)

1. 1

   Prepare your smoker and smoke the turkey for six to eight hours between 220-240 degrees, using your choice of hardwood (a 50/50 mix of apple and oak is excellent, if you can get it--try your best to include at least some fruit wood).

2. 2

   If you live in a particularly dry climate, you can put a water pan underneath the turkey, or between the turkey and the heat source, to insure a moist smoke.

3. 3

   When you start the turkey, take your loaf of bread and spread it out on a table to let it get stale.

4. 4

   Keep up a good, steady smoke throughout the time the turkey is in the smoker.

5. 5

   While the turkey is baking, get out a large baking pan.

6. 6

   Brush lightly with oil, pull your stale bread into chunks, and place in the pan.

7. 7

   About 15 minutes before the turkey is done, add the chopped onion and celery, pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed mustard seeds.

8. 8

   Combine well.

9. 9

   Add the smoked oysters and reserved oyster liquor (make sure you've strained this well).

10. 10

    Combine.

11. 11

    Remove the turkey from the oven and keep covered.

12. 12

    Add 2 to 3 cups of the turkey liquor from the dutch oven and 4 tablespoons of worcestershire sauce to your dressing and combine well.

13. 13

    Place the dressing in your range oven and bake at 325 degrees for about 45 minutes to an hour, or until the top of the dressing is just slightly darker than golden brown.

14. 14

    Remove the dressing from the oven and serve along with the turkey.