Recipe - Honey-Glazed Turkey For Smoker

15 pound Turkey
One fourth cup Butter; melted
One half cup Wine
One half cup Honey
One fourth teaspoon 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 One half of the mixture into meat with a baster or use a large
syringe. Brush remaining One half 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 watersmoke.

CHARCOAL: Use 15 lbs. charcoal, 8 quarts hot water, 34 wood sticks and
: smoke 68 hours.

ELECTRIC: Use 4 quarts hot water, 34 wood sticks and smoke 68 hours.

GAS: Use 4 quarts hot water, 34 wood sticks and smoke 68 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@3829112.IMA.INFOMAIL.COM On MON, 20 NOV 1995
145822 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini