Honey-Glazed Turkey for Smoker

Title:
Honey-Glazed Turkey for Smoker

Yield:
15 Servings

Categories:
Turkey,
Smoker




Ingredients:





    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


  145822    GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini