Smoked Turkey

• 2 turkey breast
• 2 tsp (10 ml) celery seed
• 2 tsp (10 ml) poultry seasoning
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) rubbed sage
• 2 tsp (10 ml) salt
• 1 stick softened butter
• 2 onions, cut in half
• 4 stalks celery
• 2 cups (475 ml) hickory chips

1. Soak wood chips in water 1 hour prior to cooking turkey.
2. Set up smoker with charcoal; light about 30 minutes prior to using.
3. Mix all spices with butter.
4. Gently lift skin on turkey breasts with fingers so as not to rip skin; push butter mixture under skin.
5. Place onions and celery inside breasts.
6. Place wood chips on coals.
7. Place breasts on top grill being careful to keep onions and celery stalks inside breasts.
8. Smoke 6 to 8 hours until temperature reaches 160 degrees (70 C.) (you will have to add more coals to fire 2 or 3 times during cooking depending on temperature.
9. Use care to make sure coals don't go out).
10. Turkey meat will be pink but drippings should run clear.

turkey breast, celery, poultry seasoning, salt, sage, salt, butter, onions, stalks celery, hickory chips

Taken from online-cookbook.com/goto/cook/rpage/0015A1 (may not work)