Well, I smoked my turkey and it came out great! I brined it in my friends fridge under ice for a couple of days, then I made a basting sauce.
2 APPLES
2 ONIONS (finely chopped)
10 fresh chopped CHILLIES
200grams chopped OLIVES
150grams RASPBERRY JAM
100grams MANUKA HONEY
50grams BUTTER
1Tbl sp THYME
1Tbl sp CURRY POWDER
1tsp SALT
1tsp PEPPER
Stew apples, jam, sugar, honey, chillies, thyme, curry, salt and pepper for 30mins. Add butter and simmer for a further 10mins. Remove from heat and mix in onion and olives.
So, I stoked up the Manuka fire and got some good embers. Then let it cool down and in the smoker it went.
Then I put lots of my sauce on and in the Turkey and closed her up. let it sit in the cold smoke of a smouldering Manuka log for about an hour then increased the heat a little so it was only just cooking. then 2 hours later, I turned the bird and re basted it with my sauce. left for another 2 hours and slowley increased the smoke. then 1 more hour on a high heat and it was done. BEAUTIFUL!
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