Smoked Turkey

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   Working from the front, lift the skin from the turkey breast and slide 2 strips of bacon beneath it on each side. Secure the loosened skin with toothpicks. Place the onion and apple inside the body cavity. Cook about 4 hours in a smoker, using damp hickory, apple, pecan or cherry wood to provide smoke and flavor. Check for doneness every 30 minutes, beginning at 2 1/2 hours, by pricking deeply with a cooking fork. When juice running from the hole is clear, not pink, the bird should be done. (Depending on the bird's size and the smoker's temperature, cooking time will vary considerably.) Keep the fire low and smoky, so the turkey cooks and throughout without drying too much on the outside. A small pan of water placed inside the smoker helps keep the bird moist.

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