|Nutritional Guidelines (per serving)|
|Servings: Serves 12 to 14|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 F /150 degrees C for about 10 minutes.
- 1 (15-pound) turkey (thawed)
- 1/3 cup butter
- 1/2 cup white wine
- 1/2 cup honey
- 1 teaspoon cinnamon
- 2 teaspoons sea salt
- 1/2 teaspoon white pepper
Gather the ingredients.
Prepare smoker for a 6- to 8-hour smoke at about 230 F/110 C.
In a saucepan, melt the butter.
Add the 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 bird 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 the smoker. When the internal temperature of the turkey reaches 165 F/75 C, the bird is done.
Remove from smoker and let rest for 10 to 15 minutes.
Carve and serve!