Smoked Turkey | Canadian Turkey

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!