Smoked Bourbon Turkey
1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges
Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse
turkey thoroughly with cold water, and pat dry. 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. Soak
hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in
smoker; let fire burn 20 to 30 minutes.
http://www.nancyskitchen.com