| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Turkey, Smoker |
15 |
Servings |
INGREDIENTS
| 15 |
lb |
Turkey |
| 1/4 |
c |
Butter; melted |
| 1/2 |
c |
Wine |
| 1/2 |
c |
Honey |
| 1/4 |
ts |
Cinnamon |
|
|
Source: "Cook'N Ca'Jun Water Smoker Cookbook" |
|
|
From: Debbie Carlson – Fidonet COOKING Echo Submitted |
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.
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
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