Recipe by southern chef in louisiana
This is a great way to make your holiday turkey this year. It takes a little work, but belive me it's well worth it.
- 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
Directions See How It's Made
- 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.