Cane-Smoked Turkey

Preparation info

  • Serves

    eight to twelve

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

I cook my turkey in a big barbecue pit. It gets hotter than a smoker, but because I keep the turkey away from direct heat, it cooks slowly and absorbs a lot of smoky flavor. The skin comes out crisp, with a beautiful orange-bronze color, and the meat retains more moisture than it would if cooked any other way. The sugarcane that I use with the charcoal comes from a friend’s plantation. It’s worth the trip upriver to St. James Parish to get it. If you can’t get sugarcane, standard smoking wo