Recipe - Maple Flavored Smoked Turkey

BRINE
One half cup Salt
1/3 cup Sugar brown
One half teaspoon Maple flavoring
1 teaspoon Onion powder
1 teaspoon Celery salt
1 cup White wine
1 tablespoon Pepper
3 cup Water

Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air
dry for at least one hour. Open upper and lower body cavities to expose to
smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30
minutes per pound approximately. i.e. 10 lbs = 5 hours

Remove from smoker and bake in the oven at 300 degrees for about 15 minutes
per pound. You may also use your smoker, if it is a convertable model, in
a roast mode to cook the turkey. Turkey is done when joints separate easily
from the body and if the meat is pierced with a toothpick the juices are
clear. Watch the bird closely during the roasting phase as different birds
will require greatly differing time for cooking depending upon the
temperature of the smoker.

NOTE: If desired the brown sugar may be replaced with maple syrup giving
the bird a more maple flavor.

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