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Submitted by: Bill

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About all you can do is try rinsing the turkey in cold water to try to remove some of the smokiness from the surface. Remove all the skin first, as it will have the highest concentration of smoke. To rinse, it could be place in the kitchen sink and sprayed, inside and out, for a few minutes, then patted dry and placed in the oven to rewarm and dry off. Worst case, if you can't get it un-smoky enough, use the meat as an ingredient in other dishes. I know it's traditional to use smoked ham hocks to flavor the pot of beans, but there'd be nothing wrong using a couple of turkey thighs in the beanpot instead of the ham hocks. Chopped up in an omelot would be great, too. Even just sliced very thinly, it could be used in small amounts on sandwiches and with appetizers. <br clear="all"> <br clear="all"> <script type="text/javascript"><!-- google_ad_client = "pub-0330955974487691"; /* C2 SmokerCooking 300x250, created 8/31/09 */ google_ad_slot = "0280235214"; google_ad_width = 300; google_ad_height = 250; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <br clear="all"> <br clear="all">

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