Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lb To 15 pound turkey -quartered
1 tb Salt 2 md Onions; quartered
1 tb Sugar 4 ea Stalks celery with leaves;
1 tb Ground cinnamon -cut into thirds
1 ea Apple; cored, peeled, and

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.

_The Southern Living Cookbook_ Compiled edited by Susan Carlisle
Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-10-95

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