1 turkey, 6 to 8 pounds, thawed or fresh, seasoned or not
1 tsp. sage, dried
1 tsp. ginger, ground
½ teaspoon black pepper, ground
1 tsp. paprika
1 tsp. brown sugar
1 tsp. steak spice
1 tsp. salt
1 onion, cut in half
1 piece of ginger, about 5 cm
3 cloves garlic
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.
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