Hickory Smoked Bourbon Turkey

Ingredients

• 1 (11 pound) whole turkey, thawed
• 2 cups maple syrup
• 1 cup bourbon
• 1 tablespoon pickling spice
• Hickory wood chunks
• 1 large carrot, scraped
• 1 celery rib
• 1 medium onion, peeled and halved
• 1 lemon
• 1 tablespoon salt
• 2 teaspoons pepper
• Garnishes: mixed greens, lemon wedges

Method

• Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
• Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey for 2 days.
• Soak hickory wood chunks in fresh water at least 30 minutes.
• Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
• Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.
• Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.
• Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.
• Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180 degrees F, adding additional water, charcoal, and wood chunks as needed.
• Remove from smoker, and let stand 15 minutes before slicing.
• Garnish, if desired.

Makes 12 to 14 servings
Chill: 48 hrs. | Soak: 30 min. | Cook: 6 hrs. | Stand: 15 min.

Source: Southern Living magazine