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Author Notes: This recipe utilizes a Northern Alabama white Bar-B-Q sauce to "baptize" tea smoked leftover turkey. White sauce originated in 1925 at Big Bob Gibson's Bar-B-Q in Decatur, AL. It is the flagship example of the importance of vinegar in Alabama Q. - Niemie
- Leftover turkey, large pieces like legs, thighs, breasts
- 1/2 cup sugar
- 1/2 cup tea leaves (I prefer lapsang souchong, but any tea will do)
- 4 tablespoons salt
- Line your smoking vessel (a wok or pot) with tin foil so that this process doesn't ruin your pan. You should also line the inside of the lid with foil. Spread sugar evenly over the smoking vessel and layer the salt and tea over. Set a rack (such as a round cake rack or cooking rack) over the mixture, and position the turkey pieces on the rack.
- Place the smoking vessel over high heat. When the tea begins to smoke, cover with the lid and reduce to a medium-low temperature. Let the turkey smoke for 15 minutes, or until the pieces reach a dark, satisfying color.
- Turn off the heat and let the turkey sit for 5 minutes before removing the lid. I recommend opening the lid outside.
- Once the turkey is cool enough to handle, pull into bite-sized pieces. Rough, rag-like shreds are ideal, since they hold the sauce.
White Bar-B-Q Sauce
- 1 cup good-quality mayonnaise
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 3 or 4 dashes hot sauce, such as crystal or tobasco
- Add mayonnaise to a bowl with the dry ingredients (sugar, salt, and pepper). Mix to combine. Slowly add the wet ingredients (vinegar, lemon juice, and hot sauce), whisking until smooth.
- Pour half of the sauce over the turkey (add more if it looks dry). Pile the saucy turkey onto toasted bread and serve with pickles.
- This recipe was entered in the contest for Your Best Thanksgiving Turkey
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