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12 to 15 pound turkey
1/2 gallon blush wine (choose a mildly sweet cheap wine - strong red wines are not recommended)
2 medium white onions, peeled, cut into large, chunks
2 small red onions, peeled, cut into large chunks
Salt a/n Pepper a/n Garlic a/n
1 heavy duty plastic bag Disposable roasting pan


At least 24 hours before cooking day, prepare thawed bird. Remove giblets, wash and dry turkey. Place the turkey in the plastic bag and add wine, onions, salt, pepper, and garlic. Twist the bag tightly closed, removing as much air as possible. Place in the refrigerator and allow to marinate overnight. Rotate several times to distribute marinade over turkey.
Remove the bird from the bag and place into roasting pan. Pour marinade mix into the pan until approximately 2 inches deep. Smoke-cook the turkey at 225°F with 2 ounces of apple wood to an internal temperature of 180°F in smoker oven. Remove from smoker, and allow the bird to cool slightly before serving. Discard drippings. Serve with spinach and mixed greens salad, rice pilaf or cheesy scalloped potatoes, green beans, hard rolls, jellied whole cranberries and a decent blush wine.