Honey-Glazed Turkey for Smoker
Submitted by snookie
Honey-glazed smoked turkey with a butter, wine, honey, and cinnamon glaze injected into the meat and brushed on the skin. Water-smoked 6 to 8 hours for deep flavor.
YIELD
15 servingsPREP
30 minCOOK
6 hrsREADY
6 hrsSmoking a whole turkey transforms it into something an oven can never replicate: deeply flavored meat with a mahogany bark on the outside and juicy, smoky flesh all the way through. This recipe adds a honey, butter, wine, and cinnamon glaze that caramelizes over the long cook into a sticky, lacquered skin.
The injection technique is the real game-changer here. Pushing half the glaze directly into the meat with a baster or syringe means the honey-cinnamon flavor penetrates deep into the breast and thigh, not just sitting on the surface. The other half gets brushed on the skin for that gorgeous, glossy exterior.
Water-smoking keeps the environment humid so the turkey doesn’t dry out during the 6 to 8-hour cook. The water pan catches drippings and creates steam that bastes the bird continuously. Whether you’re using charcoal, electric, or gas, the principle is the same: low heat, lots of smoke, and patience.
Pro Tips
- Inject into multiple spots on the breast, thighs, and drumsticks. Small, dispersed injections give more even flavor than one or two large shots.
- Refill the water pan at the 4-hour mark for electric and gas smokers. Running dry means the temperature spikes and the turkey skin can burn.
- Use a meat thermometer. The turkey is done at 185°F (85°C) in the thickest part of the thigh. Don’t rely on time alone since smoker temperatures vary widely.
Variations
- Apple wood for sweetness: Use apple wood chunks instead of standard hickory. The milder, sweeter smoke complements the honey glaze perfectly.
- Spice rub addition: Pat a dry rub of smoked paprika, garlic powder, and black pepper onto the skin before applying the glaze for a more complex bark.
Ingredients
Directions
Wash turkey, remove giblets and neck and pat dry.
Melt butter, remove from heat and stir in wine, honey and cinnamon.
Cut several small slits in meat and inject ½ of the mixture into meat with a baster or use a large syringe.
Brush remaining ½ of mixture over turkey.
If mixture is not injected, brush all of the mixture on turkey and baste with mixture twice during cooking.
Insert a meat thermometer for determining doneness and place turkey on smoker grid to water-smoke.
CHARCOAL: Use 15 lbs.
charcoal, 8 quarts hot water, 3 to 4 wood sticks and : smoke 6 to 8 hours.
ELECTRIC: Use 4 quarts hot water, 3 to 4 wood sticks and smoke GAS: Use 4 quarts hot water, 3 to 4 wood sticks and smoke 6 to 8 hours. If using a meat thermometer, 185 degrees is done. Note: On both the electric and gas smokers, another 4 quarts of hot water will need to be added after 4 hours of smoking.
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