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Alabama White Sauce
Smoked Wild Turkey w/ Alabama White Sauce

If you're looking for a bbq sauce to pair with all of your smoked wild and domesticated birds, then look no further. I'm not a very big fan of thick, sweet, gooey tomato based sauces on my barbecued birds.

While it has its place, I prefer something that has depths of flavor along with a little twang on the finish.

And this version of Alabama white sauce has just that. It's a little sweet, a wee bit spicy and just the right amount of tanginess. You can mop your smoked birds in the sauce after they are cooked or simply use it as a dipping sauce.

Yields: 1 1/2 cups


  • 1 cup mayonnaise (I prefer Duke's)

  • 1/2 cup raw apple cider vinegar

  • 3/4 teaspoon Worcestershire sauce

  • 1 tablespoon lemon juice (fresh)

  • 1/2 teaspoon vinegar based hot sauce

  • 1 1/2 tablespoons sugar

  • 1/2 teaspoon celery seeds

  • 1/2 teaspoon dried thyme (finely chopped)

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground black pepper


  1. Combine all of the ingredients in a bowl. Whisk until thoroughly combined or until the sugar has dissolved.

  2. Add to a container, cover and chill until needed. This sauce will stay fresh for about a week in the refrigerator.

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