Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014