Side Pannel
Honey-Glazed Turkey for Smoker
Honey-Glazed Turkey for Smoker
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 15 lb Turkey
- 1/4 c Butter; melted
- 1/2 c Wine
- 1/2 c Honey
- 1/4 ts Cinnamon
Directions
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.
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.
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