Tip: This recipe is excellent with a turkey sold frozen and seasoned at the local grocery store. In this case, simply thaw it for 3 to 4 days in the refrigerator before proceeding or follow the instructions on the packaging to thaw. To make the recipe with a fresh turkey, I recommend brining the turkey in a large saltwater bath with a ration of 60ml (1/4 cup) of salt per liter of cold water. Make enough brine to completely cover the turkey. Let it brine for about 6 hours. Prepare your smoker before proceeding with the next steps. Let the pieces of apple or maple or hickory wood soak for a few hours. We are looking for a temperature of 225ºF in the smoker.
- Remove the neck and giblets from the cavity, if applicable.
- Grind spices in a mortar or grinder. Spread all the spices in the cavity and all over the outside of the turkey.
- Insert the onion, ginger and garlic into cavity.
- Protect the tips of the turkey's wings with aluminum foil.
- Tie legs together with kitchen thread.
- Place turkey in an ovenproof roasting pan or large skillet and transfer to the smoker.
- Insert a cooking thermometer set at 170ºF into the turkey thigh.
- After 1 hour of cooking, brush the turkey with pan juices every hour.
- You can calculate about 30 minutes per pound of turkey for cooking, but a cooking thermometer is the best method of control.
- Let the turkey rest for about 20 minutes before carving.
- Bon appétit!