southern chef in louisiana's Note:
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.
My Private Note
Units: US | Metric
- 1Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
- 2Add 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.
- 3Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
- 4Remove 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.
- 5Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.
- 6Drain 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.
- 7Cook 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.
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Nutritional Facts for Hickory-Smoked Bourbon Turkey
Serving Size: 1 (343 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 691.1
- Calories from Fat 221
- Total Fat 24.5 g
- Saturated Fat 6.9 g
- Cholesterol 206.9 mg
- Sodium 791.7 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 0.8 g
- Sugars 32.6 g
- Protein 62.4 g
The following items or measurements are not included: