5-6 kg turkey
1 tbs salt
2 tbs sugar
1 apple (cored, peeled, and quartered)
2 medium onions (quartered)
4 celery stalks with leaves
Thaw turkey according to package directions if necessary. Remove giblets and neck. Rinse and pat dry. Sprinkle turkey cavity with salt.
Combine sugar and salt in small bowl. Dredge apple in mixture.
Stuff apple, onion and celery into cavity. Close with skewers.
Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under.
Preheat smoker to 107˚C . Place turkey on middle rack and cook for about 8–12 hours or until inner thigh temperature reaches 82˚C.
Remove from smoker and cover with foil, chill until needed or let stand 20 minutes before carving.
Suggested wood for smoking
Hickory or Apple
Back to Top