HONEY-GLAZED TURKEY FOR SMOKER

      Title: HONEY-GLAZED TURKEY FOR SMOKER
  Categories: Turkey, Smoker
       Yield: 15 Servings
  
      15 lb Turkey
     1/4 c  Butter; melted
     1/2 c  Wine
     1/2 c  Honey
     1/4 ts Cinnamon
  
   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  On
   MON, 20 NOV 1995 145822 GMT
[ add our full cookbook to your website ] [ Search The Cookbook ]