One 12 to 16 lb. turkey. ( Use only turkeys that have had nothing added to them)
For the Pump
8 oz. mild wine
4 oz. water
4 oz. butter or margarine
(1 5/8 oz.) or 4 and 1/2 tbs. turkey seasoning
2 tsp meat cure (this is the minimum amount do not short)
- Bring all the Pump ingredients almost to a boil.
- Stir vigorously while filling the pumping needle. (the butter wants to float) You may have someone stirring while you suck the pup full.
- Pump all the above ingredients into the turkey.
- Smoke at a temp. of at least 220 F (104.4C) for 6 to 8 hours.
Smoked turkey with the breast facing down.