ALAN Posted November 17, 2006 Report Share Posted November 17, 2006 ok guys heres one of my smoked turkey recipes for smoking a turkey..done one the past 5 years and my family really loves it..thought id share it with you... 1 14 to 16 lbs turkey (any size will do) 1/4 cup melted butter or margarine 1/2 cup wine 1/2 cup honey 1/4 teaspoon honey wash turkey remove giblets and neck 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 mixture into meatwith a baster or use a large syringe.brush remaining 1/2 of mixture over turkey.ifmixture is notinjected,brushall of 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..enjoy!!!! Quote Link to comment Share on other sites More sharing options...
ALAN Posted November 18, 2006 Author Report Share Posted November 18, 2006 Re: since thanks giving is next week.. recipe for ok guys heres one of my smoked turkey recipes for smoking a turkey..done one the past 5 years and my family really loves it..thought id share it with you... 1 14 to 16 lbs turkey (any size will do) 1/4 cup melted butter or margarine 1/2 cup wine 1/2 cup honey 1/4 teaspoon cinnamon wash turkey remove giblets and neck 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 mixture into meatwith a baster or use a large syringe.brush remaining 1/2 of mixture over turkey.if mixture is not injected,brush all of 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..enjoy!!!! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 18, 2006 Report Share Posted November 18, 2006 Re: since thanks giving is next week.. recipe for Smoke a couple turkeys every year around this time. Got two I need to cook sometime before Thursday. They always seem to have better flavor if you let them cool some after cooking them, wrap them in foil tightly and then reheat them just to serving temperature in the oven the day of the feast with a little water in the pan and foil over them. Have used honey while smoking turkeys a few times before, but usually just let them go without any additional basting or anything, the smoke flavoring they get is good enough for us. Did use a cinnamon glaze on the wild turkey breast I cooked with maple a couple weeks ago. Turned out pretty good. Quote Link to comment Share on other sites More sharing options...
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