Maple Flavored Smoked Turkey
 
-----------------------------------BRINE-----------------------------------
    1/2 c  Salt                                1 ts Celery salt
    1/3 c  Sugar brown                         1 c  White wine
    1/2 ts Maple flavoring                     1 tb Pepper
      1 ts Onion powder                        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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