Honey-glazed turkey for smoker

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Recipe by: rab

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14-16 lb. turkey 1/2 c Honey
1/4 c Melted butter 1/4 ts Cinnamon
1/2 c Wine

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 - Cooking Echo
Serves: 14-16

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