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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 15 |
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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.
Source:
"
Cook
'
N Ca
'
Jun Water Smoker Cookbook
"
From: Debbie Carlson - Fidonet COOKING Echo
Submitted By SAM WARING
<
SAM.WARING@382-91-12.IMA.INFOMAIL.COM
>
On MON,
20 NOV 1995 145822 GMT
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