Recipe for Honey-Glazed Turkey For Smoker

Instructions:
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 - Cooking Echo Serves: 14-16

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