Smoked Turkey Recipe
This smoked turkey recipe is prepared with vegetables. Spiced with cinnamon, the smoked turkey is cooked in a charcoal smoker with hickory chips.served with a side of choice, this smoked turkey is simple and delicious.
Ingredients
1 (10 to 15 pound) turkey
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cinnamon
1 apple, cored, peeled, and quartered
2 medium onions, quartered
4 stalks celery with leaves, cut into thirds
Directions
Remove giblets and neck from turkey; reserve for other uses.
Rinse turkey; pat dry.
Sprinkle cavity with salt.
Combine sugar and cinnamon; dredge apple in cinnamon mixture.
Stuff apple quarters, onion quarters, and celery stalks into cavity of turkey; close cavity with skewers.
Tie ends of legs to tail with cord; lift wing tips up and over back so they are tucked under bird.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Soak hickory chips in water at least 15 minutes.
Place water pan in smoker, and fill with water.
Place hickory chips on coals.
Place turkey on food rack.
Cover with smoker lid; cook 8 to 12 hours or until meat thermometer registers 180° when inserted in meaty part of thigh, making sure it does not touch bone.
Smoking may take 9 to 12 hours.
Refill water pan, and add charcoal as needed.
Remove turkey from food rack; cover and chill.
Thinly slice turkey to serve.
Rinse turkey; pat dry.
Sprinkle cavity with salt.
Combine sugar and cinnamon; dredge apple in cinnamon mixture.
Stuff apple quarters, onion quarters, and celery stalks into cavity of turkey; close cavity with skewers.
Tie ends of legs to tail with cord; lift wing tips up and over back so they are tucked under bird.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Soak hickory chips in water at least 15 minutes.
Place water pan in smoker, and fill with water.
Place hickory chips on coals.
Place turkey on food rack.
Cover with smoker lid; cook 8 to 12 hours or until meat thermometer registers 180° when inserted in meaty part of thigh, making sure it does not touch bone.
Smoking may take 9 to 12 hours.
Refill water pan, and add charcoal as needed.
Remove turkey from food rack; cover and chill.
Thinly slice turkey to serve.
