Hickory Smoked Bourbon Turkey Recipe
1 (11-pound) whole turkey, thawed
2 C. maple syrup
1 C. bourbon
1 T. pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 T. salt
2 t. 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 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�, 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
COOK TIME:
Chill: 48 hrs., Soak: 30 min., Cook: 6 hrs., Stand: 15 min.
Source: Southern Living magazine
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