Spice-Rubbed Smoked Turkey with Roasted-Pear Stuffing and Cranberry Syrup
The tangy-sweet Cranberry Syrup contrasts nicely with the rich smokiness of the bird. Smoking a turkey takes some of the burden off your stove, but you need to keep a few important points in mind. First, the turkey has to marinate for eight hours, so start it a day before serving. Next, while the turkey is smoking, you must closely monitor the grill to make sure the coals burn steadily, with continuous smoke. Finally, you should never stuff a turkey before smoking it, because the temperature inside the grill is less stable than in an oven.
Recipe by Cooking Light November 2000
