Smoked Stuffed Turkey Recipe
Ingredients
| Turkey -1 (10- to 15-pound) | ||
| Salt | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1 Tablespoon | |
| Apple | 1 , peeled | |
| Onions | 2 Medium, quartered | |
| Celery with leaves -4 stalks, cut into thirds | ||
| Lettuce leaves | ||
Directions
MAKING
1)Rinse turkey with cold water and pat dry after removing giblets and neck.(Reserve for other uses, if desired).
2)Sprinkle cavity with salt.
3)Combine sugar and cinnamon and dredge apple in cinnamon-sugar mixture.
4)Stuff apple, onion, and celery into cavity of turkey and close cavity with skewers.
5)Tie ends of legs to tail with cord and lift wing tips up and over back so they are tucked under bird.
6)Soak hickory chips in water for 15 minutes.
FINALIZING
7)Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
8)Place water pan in smoker, and fill with water.
9)Place hickory chips on coals.
10)Place turkey on food rack.
11)Cover with smoker lid, cook 8 to 12 hours or until meat thermometer reaches 180° to 185° when inserted in breast or meaty part of thigh, making sure it does not touch bone.
12)Refill water pan, and add charcoal as needed.
13)Remove turkey from food rack and cover and refrigerate.
SERVING
14)Thinly slice turkey and serve on lettuce-lined tray.
15)Garnish with cucumber and olive slices, if desired.
1)Rinse turkey with cold water and pat dry after removing giblets and neck.(Reserve for other uses, if desired).
2)Sprinkle cavity with salt.
3)Combine sugar and cinnamon and dredge apple in cinnamon-sugar mixture.
4)Stuff apple, onion, and celery into cavity of turkey and close cavity with skewers.
5)Tie ends of legs to tail with cord and lift wing tips up and over back so they are tucked under bird.
6)Soak hickory chips in water for 15 minutes.
FINALIZING
7)Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
8)Place water pan in smoker, and fill with water.
9)Place hickory chips on coals.
10)Place turkey on food rack.
11)Cover with smoker lid, cook 8 to 12 hours or until meat thermometer reaches 180° to 185° when inserted in breast or meaty part of thigh, making sure it does not touch bone.
12)Refill water pan, and add charcoal as needed.
13)Remove turkey from food rack and cover and refrigerate.
SERVING
14)Thinly slice turkey and serve on lettuce-lined tray.
15)Garnish with cucumber and olive slices, if desired.
Chef
