| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Smoking | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Salt |
| 1/3 | c | Sugar brown |
| 1/2 | t | Maple flavoring |
| 1 | t | Onion powder |
| 1 | t | Celery salt |
| 1 | c | White wine |
| 1 | T | Pepper |
| 3 | c | Water |
INSTRUCTIONS
Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air dry for at least one hour. Open upper and lower body cavities to expose to smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30 minutes per pound approximately. i.e. 10 lbs = 5 hours Remove from smoker and bake in the oven at 300 degrees for about 15 minutes per pound. You may also use your smoker, if it is a convertable model, in a roast mode to cook the turkey. Turkey is done when joints separate easily from the body and if the meat is pierced with a toothpick the juices are clear. Watch the bird closely during the roasting phase as different birds will require greatly differing time for cooking depending upon the temperature of the smoker. NOTE: If desired the brown sugar may be replaced with maple syrup giving the bird a more maple flavor. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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