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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 12 teaspoon ginger 14 teaspoon salt

14 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

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Weber 63230 manual Cornish Hens, Smoked Turkey

63230 specifications

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