Smoked Turkey

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  Chicken, Whole
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  Carrots
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  Apple, Granny Smith
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  Yellow Onion
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  Lemon
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  Garlic
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  Thyme, Fresh
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  Unsalted Butter(60g)
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  Freshly ground black pepper
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  Apple Juice, Unsweetened(360g)

Instructions

1. 1Pat the whole chicken dry with paper towels. Remove the neck and giblets from the cavity and discard. Let the chicken sit at room temperature for 1 hour before cooking.
2. 2Cut the carrots into 1-inch pieces (halve lengthwise if very thick). Cut the apple, onion, and lemon into eighths. Cut the garlic head in half crosswise, then break each half into a few large pieces. No need to peel or core any of these.
3. 3Stuff the chicken cavity with the fresh thyme and half of the carrot, apple, onion, lemon, and garlic mixture. Scatter the remaining vegetables and aromatics in the bottom of a large roasting pan, then set a rack on top.
4. 4Tuck the chicken's wings up and under the body. Tie the legs together snugly with kitchen twine. Place the chicken breast-side up on the rack in the roasting pan. Brush all over with melted butter and season with black pepper.
5. 5Pour the apple juice into the bottom of the pan (not over the chicken). Set the roasting pan over medium-high heat and bring the liquid to a simmer, about 3–5 minutes. Transfer to a preheated 325°F oven or smoker set to indirect heat.
6. 6Cook for 12–15 minutes per pound (approximately 1.5–2 hours for a 4–6 pound chicken), until the thickest part of the thigh registers 165°F on an instant-read thermometer and the skin is golden brown and crispy.
7. 7Remove the chicken from heat and transfer to a cutting board. Cover loosely with foil and let rest for 20–30 minutes while the juices redistribute.
8. 8Carve the chicken and serve with the pan juices. Store cooled portions in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.