Smoked Turkey recipe

18 servings

1 (10 to 15 pound) turkey

1 clove garlic, chopped

1/2 lemon

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 margarine, melted

Cherry/oak blend or mesquite wood chips

REMOVE giblets and neck from turkey; reserve for other uses, if desired.

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.

TIE ends of legs to tail with cord; lift wingtips up and over back so they are tucked under bird.

Brush turkey with butter.

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.

PLACE wood chips on coals.

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.

REMOVE turkey from food rack.

To serve, remove vegetables, and discard; thinly slice turkey.