| • | 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 ice-cold running water and pat dry.
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| • | Add the water to a large stockpot, filling up one-half full and stir in the maple syrup, pickling spice and bourbon.
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| • | Add turkey and more water to cover, if required.
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| • | Cover and cool turkey for 2 days.
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| • | Soak hickory wood pieces in freshly water for about 30 minutes.
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| • | Prepare charcoal burn in smoker and allow burn burn for about 20 to 30 minutes.
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| • | Remove the turkey from the water, put aside the water mixture and pat dry.
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| • | Cut carrot and celery in one-half diagonally.
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| • | Stuff the cavity with carrot, onion and celery.
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| • | Pierce the citrus limon with a fork and put it in the neck cavity.
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| • | Combine table salt and pepper and massage the mixture all 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 cooking pan in smoker.
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| • | Add water to depth of fill up line and place turkey in the center of the lower food rack.
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| • | Cover with smoker lid and cook for about 6 hrs until a meat thermometer inserted into the densest piece of turkey thigh registers 180 degree F.
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| • | Add more water, charcoal, and wood pieces as required.
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| • | Remove the turkey from the smoker and allow stand for about 15 minutes before slicing.
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