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20
Cornish Hens
2 to 4 Cornish game hens, about 1 lb. each
Seasoned salt
Lemon pepper
1 large carrot, cut into julienne strips
1 medium onion, cut into wedges
Madeira Wine Sauce
Wash Cornish hens thoroughly with cold water and pat dry with paper toweling. Season inside
with seasoned salt and lemon pepper. Put carrot strips and onion wedges inside each hen. Lock
wings behind the back and tie legs together securely. Wrap a bacon strip around each hen and
secure with a toothpick. Sprinkle with lemon pepper and seasoned salt. Place hens on cooking
grill. Cover and smoke-cook 3 hours or until done. Baste with Madeira wine sauce during last
15 minutes of cooking time. Serve with remaining sauce.
Madeira Wine Sauce
1 cup crabapple jelly
1
⁄2 teaspoon ginger
1
⁄4 teaspoon salt
1
⁄4 cup Madeira Wine
1 orange peeled, cut orange peel into 3" julienne strips
Combine jelly, ginger, salt and wine. Cook over low heat until jelly melts; add orange strips and
simmer for 2 minutes.
Smoked Turkey
1 turkey, 12 lbs. completely thawed
Sweet Pickle Brine (see page 7)
Maple syrup
Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine
12 lb. turkey for 3 days. Remove from brine, rinse thoroughly in cold water and pat dry. Allow
to dry in refrigerator for 24 hours. Lock wings behind back and tie legs and tail together. Baste
bird with maple syrup before putting in the smoker and every 2 hours during smoking. Position
turkey on cooking grill. Smoke-cook 7 hours or until done. Cool turkey in the refrigerator for
24 hours before serving to enhance the smoked flavor. Turkey may be served immediately if
you wish.
Brine:
8-12 lb. bird — 3 days
13-16 lb. bird — 4 days
17-22 lb. bird — 5 days