Title: Maple Flavored Smoked Turkey
Categories: Smoking
Yield: 1 servings
BRINE
1/2 c Salt
1/3 c Sugar brown
1/2 ts Maple flavoring
1 ts Onion powder
1 ts Celery salt
1 c White wine
1 tb Pepper
3 c Water
Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and
air dry for at least one hour. Open upper and lower body cavities to
expose to smoke. Place in smoker and smoke with your favorite fuel.
Smoke for 30 minutes per pound approximately. i.e. 10 lbs = 5 hours
Remove from smoker and bake in the oven at 300 degrees for about 15
minutes per pound. You may also use your smoker, if it is a convertable
model, in a roast mode to cook the turkey. Turkey is done when joints
separate easily from the body and if the meat is pierced with a toothpick
the juices are clear. Watch the bird closely during the roasting phase as
different birds will require greatly differing time for cooking depending
upon the temperature of the smoker.
NOTE: If desired the brown sugar may be replaced with maple syrup giving
the bird a more maple flavor
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