his treasured recipe. The origin of which, I know not.I am deeply indebted to Captain Fred H. Moore, affectionately known as, Cap'n Fred, [A unique southern gentleman.] for this marvelous turkey preparation.
Only after several years of cajoling did Cap'n Fred part with
This preparation should not be confused with the "Blackened Recipes", of Chef Paul Prudhomme. They are two entirely different cooking styles.
Simply put, this turkey recipe is delicious and may be served as an entree, or a marvelous addition to a buffet table. Sandwiches are just out of this world. Great for a picnic or an outing at the beach.
Blacken turkey may be prepared two days in advance, tightly wrapped and refrigerated. Bring to room temperature before serving.
This recipe requires a water smoker or some other form of moist smoking.
Here then, is the recipe exactly as Cap'n Fred penned it for me.
First base the turkey in olive oil, or wesson oil, whichever you have on hand. Then salt it down, as much as your doctor will let you have. Mine said to do it lightly. "HA." Next sprinkle black pepper, then lightly sprinkle cayenne pepper on, next comes a good layer of bar-b-que seasoning from Winn Dixie. Last, sprinkle paprika over the bird. It is now ready for the smoker.
That's how Cap'n Fred did!
I use an electric water smoker similar to this picture. They do a fantastic job and make excellent BBQ grills as well.
I follow Cap'n Fred's instructions and generally smoke about a 10 to 12 pound bird; following the manufacturers smoking recommendations. I use 3 pre-soaked hickory chunks and add another 2 or 3 after about 3 hours into the smoking/cooking process. My water smoker manufacturer recommends smoking an 11 to 13 pound turkey for 5 to 7 hours. A 10 pounder takes about 4 hours.
The great thing about this process is, it does not require constant checking. The less you check it the better.
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