Honey-Glazed Turkey for Smoker
Yield
15 servingsPrep
30 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | pounds |
turkey
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
wine
|
*
|
| ½ | cup |
honey
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.8 | kg |
turkey
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
wine
|
*
|
| 118 | ml |
honey
|
|
| 1.3 | 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.
