1 to 1 1/2 c of buttery oil 2 TBS worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp sage 3 or 4 cloves of garlic juice of 1 lemon Mix all for sauce. Turkey: Clean turkey; salt and pepper inside and outside. Stuff 2 or 3 small onions and/or cut stalks of celery and apple in turkey. Baste turkey with above sauce. Fire: Soak 1/2 sack hickory chips in pan of water for 45 minutes to 1 hour and until none are floating. Place 1/2 sack on fire when flame from starting fluid is out. Place turkey on grill to smoke. Watch water and charcoal; when low, add both. Same sauce may be used for briskets and porkribs.
These are recipes found in the recipe books of my grandmothers. Whether cut out of magazines or handwritten, made many times or once and never again, I'm putting them here to share with family and friends.