This recipe is provided from How Sportsmen Cook, a cookbook written by Collette Lottinger and published by the Herald-Guide’s parent company Louisiana Publishing, Inc.
Copies are available at at the Herald-Guide’s office located, at 14236 U.S. 90 in Boutte, by calling (985) 758-2795 or visiting www.louisianasportsman.com.
“This recipe is from Denis Lanaux of Glendale Plantation in a little town called Lucy about 30 miles upriver from New Orleans.”
– Salt, pepper and cayenne
– Open Pit
– Barbecue Sauce
– Turkey Charcoal
– Covered grill
Have turkey washed and cleaned. Sprinkle generously with salt and peppers, rubbing it inside and out. Make a slit through the skin between the thigh and the breast and rub more seasoning there. The turkey will have a reddish glow it will be so well seasoned.
Place around 30 coals on barbecue pit stacked on one side of a covered pit. Light coals and get well started. Place turkey on the side of the pit with no coals. Turn so that the neck part is facing center and closest to the coals. Cover pit and cook slowly, replacing coals 10 to 15 as needed during cooking period, usually twice.
A 16-lb. turkey will take 5 to 6 hours. Baste with barbecue sauce and let remain on grill for 5 or 10 more minutes. Baste again with more sauce and again leave 5 or 10 minutes. Turkey is ready to serve.