| 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
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145822 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”