Hickory-Smoked Bourbon Turkey
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°, adding
additional water, charcoal, and wood chunks as needed. Remove from
smoker, and let stand 15 minutes before slicing. Garnish, if
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