TIP: If you are afraid that your turkey won’t be ready on time, start it a little earlier, and once the cooking is complete, leave it wrapped loosely with aluminum foil in the oven at a low setting (around 175 ° F).
- Fry the onions until they are lightly caramelized.
- Combine all ingredients in a bowl.
- Measure out a length of butcher’s twine that’s long enough to be able to tie your roast.
- Place the turkey on your work surface skin side down.
- Season with salt and pepper to taste.
- Lay one turkey breast on your cutting board. Spread out all the stuffing. Lay the other breast over top and tie together like a roast.
- Mix the margarine and maple syrup together.
- Place your roast in a deep aluminum pan and use a marinade injector to inject it with the previously prepared liquid.
- Pour any leftover liquid on the roast.
- Prepare the BBQ for smoking. Wrap two handfuls of wood chips for smoking in aluminum foil. Punch small holes into the top of the packets.
- On one side of your BBQ, remove the grill and place your bundle of wood chips directly on the burners. On the other side, place an aluminum pan on the burners to catch the drippings from the turkey. This will provide moisture while cooking.
- Heat your BBQ until the wood packets begin to smoke. Turn off the burner underneath the turkey (keep the burner on the wood side on). Your turkey will cook on indirect heat. Keep the BBQ temperature between 275 °F and 300 °F.
- Place your turkey on the grill and smoke it for about 35 minutes per pound. The final internal temperature should be 165 °F.
- Place new packets of wood chips on the BBQ approximately every 20 minutes.
- Remove the turkey from the BBQ and keep it tented with aluminum foil for 30 minutes before serving.
- Bring the apple juice and maple syrup to a boil.
- Add the cranberries and cook for about 20 minutes.
- Add the cinnamon.
- As it cools, it will thicken.
- Serve at room temperature. Store in the refrigerator.