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Home arrow Cookbook arrow Recipes
Categories Poultry Honey Smokey Whole Turkey
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Honey Smokey Whole Turkey
Description:Easy instructions for a honey smoked holiday turkey.
• ½ Cup Butter (or 1 stick)
• ½  Cup White Wine (Zinfandel works well)
• ½ Cup Honey
• ¼ Cup Maple Syrup (or more, depending on your taste)
• ¼ Cup Vegetable Oil
• 2 tsp Poultry Seasoning
• ½ Cup Brown Sugar
• 1 tsp Salt (or enough to sprinkle over entire turkey)
• 1 tsp Pepper (or enough to sprinkle over entire turkey)
Instructions:Thaw turkey completely. Rinse thoroughly and pat dry, making sure inner cavity is well-drained. Rub vegetable oil all over turkey. Sprinkle salt, pepper and poultry seasoning over entire bird. Pat light coat of brown sugar all over turkey.

For injectable marinade: Melt butter in 1 quart saucepan over medium heat. Add wine, honey and maple syrup. Cook until honey dissolves, stirring constantly. Taste and adjust honey and maple syrup until mixture is to your liking. Inject marinade into turkey at various points. (I injected ½ oz of marinade at each injection site.)

Place turkey on vertical turkey roaster or v-rack over drip pan. Add 1 cup of water to drip pan.

Prepare egg for induction heating method. Bring egg to 350 degrees and add pecan chips. Place turkey and drip pan in egg. Allow approximately 15 minutes per pound cooking time. Turkey is done when breast temperature reaches 170 degrees and meatiest portion of drumsticks reaches 180 degrees. When done, remove from egg, cover in aluminum foil and allow to rest for 30 minutes before serving.

Add water as necessary to drip pan to keep "drippings" from scorching.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:13598 times
Author:Teresa KentEmail:
Rating:4,50 (4 votes)

recipe rating
1 (bad)5 5 (good)

WileECoyoteComment added on: Mon 09 Jun 2008 04:27:36 UTC
I tried this recipe for my first turkey on the egg. I used a 6 lb. breast and followed the recipe exactly as stated except I cooked mine at 360 degrees without wood chips.

I pulled it at internal breast temp of 172 and the meat was not as tender as I expected, it was actually a little rubbery in some parts even though it was moist and white throughout.

Also, I used a Weber chicken spice for my poultry seasoning and this apparently had some hot pepper spice in it which drained down into the drippings and contrasted oddly with the sweet honey, brown sugar, and wine flavors.

So the gravy came out sort of a sweet'n'spicy flavor which might not be bad in other dishes but was not a good fit for turkey. The meat itself was moist and mildly sweet but the wine flavor was too pronounced and it overpowered the other flavors a bit.

So I might try this recipe again sometime but I would recommend the following:

- less salt and pepper
- no spicy poultry seasoning, if any
- use a little more honey and less maple syrup with little or no wine
- cook to a higher internal temp and/or cook at lower temp to make the meat come out more tender
- plan on making your gravy from some other stock instead of the drippings which will make the gravy taste oddly sweet
Teresa KentComment added on: Tue 28 Oct 2008 00:39:00 UTC
Recipe Clarification: The quantities listed in the recipe are for a 14-16 pound whole turkey.
irish whiskyComment added on: Fri 25 Nov 2011 15:51:42 UTC
I followed the recipe to the letter using a 15 lb whlle turkey. It was outstanding. My family agrees smoked rurkey is the way to for a great change.
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