Hickory Smoked Bourbon Turkey
- 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
- 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 hr | Soak: 30 min | Cook: 6 hr | Stand: 15 min
Source: Southern Living magazine