HONEY-GLAZED TURKEY FOR SMOKER

Servings: 15
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

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