Categories: Turkey, Smoker 
      Yield: 15 servings 
  
     15 lb Turkey 
    1/4 c  Butter; melted 
    1/2 c  Wine 
    1/2 c  Honey 
    1/4 ts Cinnamon 
  
  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 1/2 of the mixture into meat with a baster or use a large 
  syringe.  Brush remaining 1/2 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, 3-4 wood sticks and 
  :          smoke 6-8 hours. 
   
  ELECTRIC: Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 hours. 
   
  GAS:      Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 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. 
   
                       Source:  "Cook'N Ca'Jun Water Smoker Cookbook" 
                       From:  Debbie Carlson - Fidonet COOKING Echo 
  Submitted By SAM WARING   On   MON, 
  20 NOV 1995 145822 GMT