Re: Dealing with a 25# Turkey-Heidi

[Guest guest]

Heidi,

Doesn't the turkey taste smoked as opposed to roasted.

Is it possible to use the water smoker w/o having the

turkey tasting smoked?

Jafa

--- Heidi Schuppenhauer <heidis@...>

wrote:

>

> >Tried, tested and fabulously juicy...

> >

>

><http://www.marthastewart.com/page.jhtml?type=content & id=recipe1656 & search=true\

& resultNo=3>http://www.marthastewart.com/page.jhtml?type=content & id=recipe1656 & s\

earch=true & resultNo=3

> >

>

> You know, those methods WORK but I still stand by my

>

> water smoker, which requires no basting or turning.

> For $199, the puppy WORKS and does 5 layers of food,

> which means you can do the whole feast and future

> leftovers.

>

> Also in our neck of the woods, electricity

> seems to ALWAYS go out on Thanksgiving. So cooking

> a Turkey by propane seems appropriate ...

>

>

> Heidi (who, it her less-lazy days, actually did

> baste turkeys).

>

>

>

>

__________________________________________________

[Guest guest]

>Heidi,

>

>Doesn't the turkey taste smoked as opposed to roasted.

>Is it possible to use the water smoker w/o having the

>turkey tasting smoked?

>

>Jafa

Sure. Just don't use wood chips. Then it's a propane

water roaster. Having the water pan is really nice ... for one

thing it keeps the hot fat from hitting the fire and forming

carcinogens, and the meat is far moister. Actually I've started adding

a water pan to my regular oven too, when baking bread etc.

I also use it for all sorts of stuff, like boiling a BIG kettle of water

to dunk chickens in for defeathering. Anything I don't want

in the house.

However, the slight smoke flavor that the chips add

is nothing so overpowering as your usual " smoked " food.

Just a bit of yumminess. Usually when people think of " smoked

food they are thinking about really, really salty preserved food,

which I also enjoy, but it's nothing like our water smoked turkey.

Heidi Jean