| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Smoker, Turkey | 15 | Servings | ||
INGREDIENTS
| 15 | lb | Turkey |
| 1/4 | c | Butter, melted |
| 1/2 | c | Wine |
| 1/2 | c | Honey |
| 1/4 | t | Cinnamon |
INSTRUCTIONS
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 <[email protected]> On MON, 20 NOV 1995 145822 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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