Hickory-Smoked Bourbon Turkey

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Hickory-Smoked Bourbon Turkey is a popular Thanksgiving recipe. Learn how to make/prepare Hickory Smoked Bourbon Turkey by following this comfortable recipe.
   
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Hickory-Smoked Bourbon Turkey Recipe • 1 Whole turkey of 11-pound, thawed
• 1 tbsp Pickling spice
• 2 Cups maple syrup
• 1 Cup bourbon
• 1 Celery rib
• 1 Large carrot, scraped
• 1 Medium onion, stripped and halved
• Hickory wood chunks
• 1 Lemon
• 2 tablespoon Pepper
• 1 tbsp Salt
Remove the giblets and neck from the turkey and reserve it for other uses, if desired.
Rinse the turkey thoroughly with ice-cold running water and pat dry.
Add the water to a large stockpot, filling up one-half full and stir in the maple syrup, pickling spice and bourbon.
Add turkey and more water to cover, if required.
Cover and cool turkey for 2 days.
Soak hickory wood pieces in freshly water for about 30 minutes.
Prepare charcoal burn in smoker and allow burn burn for about 20 to 30 minutes.
Remove the turkey from the water, put aside the water mixture and pat dry.
Cut carrot and celery in one-half diagonally.
Stuff the cavity with carrot, onion and celery.
Pierce the citrus limon with a fork and put it in the neck cavity.
Combine table salt and pepper and massage the mixture all over turkey.
Fold the wings under, and tie legs together with twine, if desired.
Drain the wood chunks, place on coals and put water cooking pan in smoker.
Add water to depth of fill up line and place turkey in the center of the lower food rack.
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.
Add more water, charcoal, and wood pieces as required.
Remove the turkey from the smoker and allow stand for about 15 minutes before slicing.
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