Honey-glazed turkey for smoker
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14-16 lb. turkey | ||
| ¼ | cup | Melted butter |
| ½ | cup | Wine |
| ½ | cup | Honey |
| ¼ | teaspoon | Cinnamon |
Directions
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 ½ of the mixture into meat with a baster or use a large syringe. Brush remaining ½ 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 - Cooking Echo Serves: 14-16
TO ALL Submitted By JOYCE FLORY SUBJ OUT OF SEASON?? On 11-08-95