Applewood Smoked Pepper Turkey

One large turkey, 1/4 cup oil, 1 cup white vinegar, 2 t Italian seasoning, 1/4 cup course black pepper, 1/4 cup Hasty Bake seasoning, 2 Tbsp Worcestershire sauce Whisk all ingredients (except turkey) together. Clean turkey, remove innards, and blot bird dry. Pour some of the well-whisked marinade into neck cavity, baste entire turkey with the rest. Using bulb-type baster, baste every 30 minutes with pan drippings. Cook till meat thermometer reaches 198 degrees. Skin will be black, but oh so tasty. Enjoy!!!


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