Smoked Turkey

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  12 lbs Chicken, Whole
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  3 Carrots(183g)
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  1 Apple, Granny Smith(167g)
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  1 Yellow Onion(110g)
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  1 Lemon(108g)
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  1 Garlic(45g)
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  8 Thyme, Fresh(6g)
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  4 tbsp Unsalted Butter
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  Freshly ground black pepper
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  1.5 cup Apple Juice, Unsweetened

Instructions

1. 1If the turkey is frozen, ensure it is fully thawed. Pat the turkey dry with paper towels and remove any items from the cavity. Let the turkey sit at room temperature for 1 hour before cooking.
2. 2Cut the carrots into 1-inch pieces. Cut the apple, onion, and lemon into eighths. Slice the head of garlic in half crosswise. No need to peel any of these aromatics.
3. 3Stuff the turkey cavity loosely with the fresh thyme sprigs and roughly half of the carrot, apple, onion, lemon, and garlic. Scatter the remaining aromatics and vegetables in the bottom of a large roasting pan or heavy-bottomed pot fitted with a rack.
4. 4Tuck the turkey wings underneath the body. Tie the legs together with kitchen twine. Place the turkey breast-side up on the rack. Brush all over with the melted butter and season generously with freshly ground black pepper.
5. 5Pour the apple juice (or white wine or chicken broth) into the bottom of the pan beneath the turkey. Cover tightly with a lid or foil.
6. 6Smoke or roast the turkey at 325°F, allowing approximately 13–15 minutes per pound, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F and the juices run clear.
7. 7Remove the turkey from heat and transfer to a cutting board. Cover loosely and let rest 30 minutes while the juices redistribute — the internal temperature will continue to rise slightly during this time.
8. 8Carve the turkey and divide evenly into 8 airtight meal-prep containers, spooning pan juices over each portion. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.