Turkey for Smoker|
Honey-Glazed Turkey for Smoker
15 lb Turkey
1/4 c Butter; melted
1/2 c Wine
1/2 c Honey
1/4 ts Cinnamon
Wash turkey, remove giblets and neck and pat dry. Melt butter, remove from
heat and stir in wine, honey and cinnamon. Cut several small slits in meat
and inject 1/2 of the mixture into meat with a baster or use a large
syringe. Brush remaining 1/2 of mixture over turkey. If mixture is not
injected, brush all of the mixture on turkey and baste with mixture twice
during cooking. Insert a meat thermometer for determining doneness and
place turkey on smoker grid to water-smoke.
CHARCOAL: Use 15 lbs. charcoal, 8 quarts hot water, 3-4 wood sticks and
: smoke 6-8 hours.
ELECTRIC: Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 hours.
GAS: Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 hours.
If using a meat thermometer, 185 degrees is done.
Note: On both the electric and gas smokers, another 4 quarts of hot
water will need to be added after 4 hours of smoking.
Source: "Cook'N Ca'Jun Water Smoker Cookbook"
From: Debbie Carlson - Fidonet COOKING Echo Submitted
By SAM WARING
On MON, 20 NOV 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini