Weber Smoked Turkey
Smoked turkey is good anytime and with your Weber, it's even better. Tired of your turkey drying out? Well, try one cooked on a Weber, and you'll be surprised how moist it is.
1 (10- to 15-lb.) turkey	1 tablespoon salt
1 tablespoon sugar	1 tablespoon cinnamon
1 apple, cored, peeled, and quartered	2 medium onions, quartered
4 stalks celery with leaves, cut into thirds.
1 Remove giblets and neck from turkey; reserve for other uses, like the stuffing and gravy. 2 Rinse turkey with cold water; pat dry. Sprinkle cavity with salt. 3 Combine sugar and cinnamon; dredge apple in mixture. 4 Stuff apple, onion, and celery into cavity of turkey; close cavity with skewers. Tie ends of legs to tail with cord; left wing tips up and over back so they are tucked under the bird. 5 Prepare charcoal fire in smoker (of Weber grill) and let burn 10 to 15 minutes. Soak hickory chips in water for 15 minutes. Place water pan in smoker and fill with water. Place hickory chips on coals. 6 Place turkey on food rack. Cover smoker and cook 8 to 12 hours or until meat thermometer reaches 180º to 185º when inserted in breast or meaty part of thigh, making sure it does not touch bone. 7 Refill water pan, add charcoal and hickory chips as needed. 8 Remove turkey, cover, and refrigerate. To serve, slice turkey and place on lettuce leaves with cucumber and olive slices if desired.