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Add a photoServings: 12
Ingredients
Directions
- Wash turkey, remove giblets and neck and pat dry. Heat butter, remove from heat and stir in wine, honey and cinnamon. Cut several small slits in meat and inject 1/2 of the mix into meat with a baster or possibly use a large syringe. Brush remaining 1/2 of mix over turkey. If mix is not injected, brush all of the mix on turkey and baste with mix 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 qts warm water, 3-4 wood sticks and smoke 6-8 hrs.
- ELECTRIC: Use 4 qts warm water, 3-4 wood sticks and smoke 6-8 hrs.
- GAS: Use 4 qts warm water, 3-4 wood sticks and smoke 6-8 hrs.
- If using a meat thermometer, 185 degrees is done.
- Note: On both the electric and gas smokers, another 4 qts of warm water will need to be added after 4 hrs of smoking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 12 servings | |
| Calories 537 | |
| Calories from Fat 132 | 25% |
| Total Fat 14.7g | 18% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 294mg | 12% |
| Potassium 1143mg | 33% |
| Total Carbs 11.95g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 11.68g | 8% |
| Protein 82.79g | 132% |
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