Nutritional Guidelines (per serving) | |
---|---|
340 | Calories |
14g | Fat |
11g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings: Serves 12 to 14 | |
Amount per serving | |
Calories | 340 |
% Daily Value* | |
Total Fat 14g | 19% |
Saturated Fat 5g | 27% |
Cholesterol 141mg | 47% |
Sodium 546mg | 24% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 0g | 1% |
Protein 39g | |
Calcium 25mg | 2% |
*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.
Ingredients
- 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
Steps to Make It
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Gather the ingredients.
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Prepare smoker for a 6- to 8-hour smoke at about 230 F/110 C.
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In a saucepan, melt the butter.
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Add the wine, honey, salt, and cinnamon. Heat on low temperature until mixture is smooth and thin.
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Using a turkey injector, inject half the mixture into the bird in all meaty areas.
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Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process.
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Place turkey in the smoker. When the internal temperature of the turkey reaches 165 F/75 C, the bird is done.
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Remove from smoker and let rest for 10 to 15 minutes.
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Carve and serve!