Never mind the oven! Emily Richards suggests smoking your turkey outside

Smoked Spiced Turkey

Recipe courtesy Emily Richards

Prep time: 10 minutes

Cook time: 3 1/2 hours

Serves: 10 to 12

1/4 cup (60 mL) butter, melted

2 tbsp (30 mL) canola oil

3 tbsp (45 mL) packed brown sugar

2 tbsp (30 mL) dried sage leaves

1 tbsp (15 mL) each dried thyme leaves and ancho chili powder

1 tbsp (15 mL) salt

1/2 tsp (2 mL) fresh ground pepper

1/2 tsp (2 mL) garlic powder

1 Ontario turkey, giblets and neck removed (about 14 lb/6.4 kg)

2 stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 onion, chopped

Fresh sage leaves

In a small bowl, stir together butter, oil, sugar, sage, thyme, ancho, salt, pepper and garlic powder.

Place turkey in foil roasting pan. Fill back and neck cavity with celery, carrot, onion and sage. Brush all over with spice mixture.

Turn smoker on and preheat to 325 F (160 C) for 10 minutes. Place turkey in smoker and smoke for about 3 1/2 hours or until thermometer reaches 170 F (77 C).

Let turkey rest, covered for 20 minutes before carving.

Wood Selection for Smoking: For an intense smoke flavour choose mesquite or hickory for your turkey. If you want a softer, delicate smoke flavour use alder, apple or cherry wood.

Oven Variation: Prepare turkey as above and roast in 325 F (160 C) oven.

BBQ Variation: If using a barbecue, set soaked wood chips over high on grill. Turn other side of barbecue off and place turkey on unlit side. Try and keep the temperature at 325 F (160 C) in the barbecue while cooking the turkey.

Source: Ontario Turkey (makesitsuper.ca)