Source: Southern Living magazine
A whole turkey is cooked in a charcoal smoker. Placing an apple, celery,
carrots, and onion in the turkey cavity adds flavor and moisture. Makes 18
Servings (18 servings).
1 (10 to 15 pound) turkey
1 clove garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cooking apple, cored and quartered
2 stalks celery, cut into thirds
2 carrots, cut into thirds
1 small onion, quartered
2 tablespoons butter or
Cherry/oak blend or mesquite
1 REMOVE giblets and neck from turkey; reserve for other uses, if desired.
2 RINSE turkey with cold water; pat dry. Rub cavity with garlic and lemon;
sprinkle with salt and pepper. Place apple, celery, carrot, and onion into
turkey cavity; close cavity with skewers.
3 TIE ends of legs to tail with cord; lift wingtips up and over back so
they are tucked under bird. Brush turkey with butter.
4 SOAK wood chips in water 30 minutes. Prepare charcoal fire in smoker
according to manufacturer's directions with or without a water pan. Place
wood chips on coals
5 PLACE wood chips on coals.
6 COAT food rack with cooking spray; place rack in smoker. Place turkey on
rack. Cover with smoker lid; cook turkey 8 to 12 hours or until meat
thermometer reaches 180 to 185 degrees when inserted in meaty part of
thigh. (Make sure thermometer does not touch bone.) Refill the water
pan, if necessary, and add charcoal as needed.
7 REMOVE turkey from food rack. To serve, remove vegetables, and discard;
thinly slice turkey.