Honey Smokey Whole Turkey

Teresa Kent

Ingredients

• &#189 Cup Butter (or 1 stick)

• &#189  Cup White Wine (Zinfandel works well)

• &#189 Cup Honey

• &#188 Cup Maple Syrup (or more, depending on your taste)

• &#188 Cup Vegetable Oil

• 2 tsp Poultry Seasoning

• &#189 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 &#189 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 &#034drippings&#034 from scorching.

Notes

Number of Servings:

Time to Prepare: