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   This recipe calls for many ingredients and some planning, but the
   finished turkey’s rich, smoky flavor and juicy meat is more than worth
   it. First, the turkey is brined in a cider-spice brine to season it
   inside and out. Then, it gets rubbed with butter, honey, and a barbecue
   spice rub. Next, it's wrapped in bacon and smoked on the grill. As the
   bird finishes cooking, it gets spritzed with apple juice to beautifully
   burnish the skin and keep the meat moist and flavorful.

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     * turkey
     * vegetable oil
     * carrots
     * celery
     * onions
     * granulated sugar
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     * garlic powder
     * onion powder
     * dry mustard powder
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     * 1/4 cup vegetable oil
     * Kosher salt
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     * 2 medium celery stalks, cut into 2-inch chunks
     * 1 medium yellow onion, peeled and quartered
     * 1 dried bay leaf
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For the barbecue spice rub

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     * 1/2 tsp. garlic powder
     * 1/2 tsp. onion powder
     * 1/2 tsp. dry mustard
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     * 5 Tbs. vegetable oil
     * 1 medium yellow onion, peeled and quartered
     * 4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut
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   the neck and giblets with a pinch of salt, stirring often, until
   browned, about 8 minutes. add the carrots, celery, onion, bay leaf,
   peppercorns, 2 tsp. salt, and 6 cups of water.
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Make the spice rub

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   Rinse and dry the turkey; discard the brine. Rub the inside of the body
   and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle
   each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside
   the body cavity.
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   In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the
   spice rub. Carefully slide your hands under the skin of the turkey to
   loosen it from the breast. Using your fingers, spread the butter
   mixture directly on the breast meat, being careful not to tear the
   skin.
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   Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil,
   then the honey, and then 3-1/2 Tbs. of the spice rub.

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   a cook’s treat or discard. Generously season the turkey with all but 1
   tsp. (which will be used for the gravy) of the remaining spice rub. Put
   the butter slices on top of the breast and thighs and continue smoking,
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   cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp.
   spice rub and cook, whisking, 1 minute more. Gradually whisk the broth
   into the skillet until smooth, and then bring to a simmer. Whisk in the
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   The spice rub can be made up to 1 month ahead; keep in an airtight
   container.
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   yours is the best smoked turkey my family has ever tasted. The blending
   of flavors and spices was out of this world. I followed your recipe
   religiously in every every regard, so our superb meal was all to your
--
   yours is the best smoked turkey my family has ever tasted. The blending
   of flavors and spices was out of this world. I followed your recipe
   religiously in every every regard, so our superb meal was all to your
--
   yours is the best smoked turkey my family has ever tasted. The blending
   of flavors and spices was out of this world. I followed your recipe
   religiously in every every regard, so our superb meal was all to your
--
   work but nothing too challenging. The bacon that comes off the turkey
   is amazing. Don't fill up on it before the turkey! Meat is juicy and
   nicely smoked. The barbecued skin is the best ever.
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   didn't use more than a pinch of cayenne in the rub because some in the
   family are sensitive to spice. It turned out a rich deep brown, super
   moist and juicy (even the breast meat), and with a wonderful smokey,
   savory, sweet flavor. We are enjoying the leftovers!
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   permanent recipe file! This was the most fun I ever had cooking with my
   family on a holiday. One change would be to reserve more of the spice
   rub to add to the gravy.
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   ever made. I love that so much of the steps could be done ahead of
   time. I put the brine together on a Friday and also made the spice rub,
   that night when it was cooled I put the turkey in, Saturday I made the
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   practice making sure I could get the temperature right. This turkey is
   unbelievable, the crust is delicious, the meat moist and so flavorful.
   I cannot possibly tell you how delicious it is. I served 10 people and
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   VegetableGardener.com
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