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