Hickory-Smoked Bourbon Turkey Recipe

• 1 Whole turkey of 11-pound, thawed
• 1 tbsp Pickling spice
• 2 Cups maple syrup
• 1 Cup bourbon
• 1 Celery rib
• 1 Large carrot, scraped
• 1 Medium onion, peeled and halved
• Hickory wood chunks
• 1 Lemon
• 2 tsp Pepper
• 1 tbsp Salt

• Remove the giblets and neck from the turkey and reserve it for other uses, if desired.
• Rinse the turkey thoroughly with cold running water and pat dry.
• Add the water to a big stockpot, filling half full and stir in the maple syrup, pickling spice and bourbon.
• Add turkey and additional water to cover, if required.
• Cover and chill turkey for 2 days.
• Soak hickory wood chunks in fresh water for about 30 minutes.
• Prepare charcoal fire in smoker and let fire burn for about 20 to 30 minutes.
• Remove the turkey from the water, discard the water mixture and pat dry.
• Cut carrot and celery in half diagonally.
• Stuff the cavity with carrot, onion and celery.
• Pierce the lemon with a fork and put it in the neck cavity.
• Combine salt and pepper and massage the mixture over turkey.
• Fold the wings under, and tie legs together with twine, if desired.
• Drain the wood chunks, place on coals and put water pan in smoker.
• Add water to depth of fill line and place turkey in the middle of the lower food rack.
• Cover with smoker lid and cook for about 6 hours till a meat thermometer inserted into the thickest portion of turkey thigh registers 180 degrees F.
• Add additional water, charcoal, and wood chunks as required.
• Remove the turkey from the smoker and let stand for about 15 minutes before slicing.