Maple Smoked Turkey
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 tbs 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 convertible 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.