This is an easy way to smoke a turkey. The marinade mixture is used as an injection solution and as a baste. If you bring the smoker temperature up towards the very end, you will get a nice crispy skin on your turkey. Similarly you can transfer the turkey to the oven at around 300 degrees F (150 degrees C.) for about 10 minutes.
Ingredients
- 1 15-pound/7 kg turkey, thawed
- 1/4 cup/60 mL butter
- 1/2 cup/120 mL white wine
- 1/2 cup/120 mL honey
- 1 teaspoon/5 mL cinnamon
- 1 teaspoon/5 mL sea salt
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: Serves 12 to 14
Preparation
Prepare smoker for a 6 to 8 hour smoke at about 230 degrees F (110 degrees C). In a saucepan melt butter. Add wine, honey, salt and cinnamon. Heat on low temperature until mixture is smooth and thin. Using a turkey injector, inject half the mixture into the turkey in all meaty areas. Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process. Place turkey in smoker.
When the internal temperature of the turkey reaches 165 degrees F (75 degrees C.) the turkey is done. Remove from smoker and let rest for 10-15 minutes. Carve and serve.
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