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Honey-Glazed Turkey for Smoker

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Submitted by snookie

YIELD

15 servings

PREP

30 min

COOK

6 hrs

READY

6 hrs

Ingredients

15 6.8
POUNDS KG TURKEY
¼ 59
CUP ML BUTTER
melted
½ 118
CUP ML WINE *
½ 118
CUP ML HONEY
¼ 1.3
TEASPOON ML 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 ½ of the mixture into meat with a baster or use a large syringe.

Brush remaining ½ 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 to 4 wood sticks and : smoke 6 to 8 hours.

ELECTRIC: Use 4 quarts hot water, 3 to 4 wood sticks and smoke GAS: Use 4 quarts hot water, 3 to 4 wood sticks and smoke 6 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 919 36% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 344mg 115%
Sodium 308mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 261g
Vitamin A 2% Vitamin C 0%
Calcium 10% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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