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Title: Honey-Glazed Turkey for Smoker
Categories: Turkey Smoke
Yield: 15 Servings
| 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