Hickory-Smoked Bourbon Turkey

Ingredients

• 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

1. 1

   Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.

2. 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. 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. 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. 5

   Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.

6. 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. 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.