Hickory-smoked Bourbon Turkey

Total Time: 192 hrs Preparation Time: 48 hrs Cook Time: 144 hrs

Ingredients

• Servings: 12
• 1 (11 lb) whole turkey, thawed
• 2 cups maple syrup
• 1 cup bourbon
• 1 tablespoon pickling spices
• hickory wood chunks
• 1 large carrot, scraped
• 1 celery rib
• 1 medium onion, peeled and halved
• 1 lemon
• 1 tablespoon salt
• 2 teaspoons pepper
• mixed greens, to garnish
• lemon wedge, to garnish

Recipe

• 1 remove giblets and neck from turkey; reserve for other uses, if desired. rinse turkey thoroughly with cold water, and pat dry.
• 2 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.
• 3 soak hickory wood chunks in fresh water at least 30 minutes. prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
• 4 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.
• 5 combine salt and pepper; rub mixture over turkey. fold wings under, and tie legs together with string, if desired.
• 6 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.
• 7 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.