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Smoked Turkey

10 lb to 15 pound turkey
1 tb salt
1 tb sugar
1 tb ground cinnamon
1 apple, cored, peeled, and quartered
2 medium onions, quartered
4 stalks celery with leaves, cut into thirds

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 reaches 185 degrees when inserted into 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. Yield: 14 to 18 servings.


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