Secret Recipes

recipe box

Smoked Turkey With Smoked Oyster Dressing

  • 1 (8 to 12 lbs) turkey
  • 1 cup white vinegar
  • 7 cups water
  • Dressing:

  • 1 loaf stale bread, pulled into chunks
  • 1 quart oysters with liquid
  • 1 medium onion, finely chopped
  • 1 cup celery, finely chopped
  • 8 cloves garlic, pressed
  • 4 tablespoons worcestershire sauce
  • 1 jalapeno, finely chopped
  • 3 sprigs sage, finely chopped
  • 1 teaspoon dried oregano, crumbled
  • black pepper to taste
  • 2 tablespoons black mustard seed, crushed
  • oil

Prepare smoker. Smoke the turkey 6 to 8 hours between 220-240°F, using your choice of hardwood

About an hour before the turkey is ready to come off the smoker, strain oysters. Reserve oyster liquid. Put the oysters into a pan, and place in the smoker with the turkey.

After smoker time of 6-8 hours, remove the turkey and the oysters. Set the oysters aside, put the turkey into a large dutch oven with a cover. Add one cup of white vinegar and about six or seven cups of water to the dutch oven--enough liquid so that there is about one and a half to two inches in the bottom of the oven. Cover turkey and place in oven at 325 degrees for 2 to 3 hours, or until the internal temperature of the bird at it's thickest point reads 190°F

In large baking pan. Brush lightly with oil, pull your stale bread into chunks, and place in the pan. About 15 minutes before the turkey is done, add chopped onion and celery, pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed mustard seeds. Combine well. Add the smoked oysters and reserved oyster liquor (straining well). Combine. Remove the turkey from the oven and keep covered.

Add 2 to 3 cups of the turkey liquid from the dutch oven and 4 tablespoons of worcestershire sauce to dressing. Combine well until somewhat doughy. Place the dressing in your oven and bake at 325°F for about 45 minutes or until the top of the dressing is just slightly darker than golden brown.

Remove the dressing from the oven andserve along with the turkey.

Tom Solomon, September 1996