Instructions: 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.

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