|Ground cinnamon||1 Tablespoon|
|Lettuce leaves||1⁄4 Cup (4 tbs)|
Remove giblets and neck from turkey; reserve for other uses, if desired.
Rinse turkey with cold water; pat dry.
Sprinkle cavity with salt.
Combine sugar and cinnamon; dredge apple in cinnamon-sugar mixture.
Stuff apple, onion, and celery into cavity of turkey; close cavity with skewers.
Tie ends of legs to tail with cord; lift wing tips up and over back so they are tucked under bird.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Soak hickory chips in water for 15 minutes.
Place water pan in smoker, and fill with water.
Place hickory chips on coals.
Place turkey on food rack.
Cover with smoker lid; cook 8 to 12 hours or until meat thermometer reaches 180Â° to 185Â° when inserted in breast or meaty part of thigh, making sure it does not touch bone.
Refill water pan, and add charcoal as needed.
Remove turkey from food rack; cover and refrigerate.
To serve, thinly slice turkey; serve on lettuce-lined tray.
Garnish with cucumber and olive slices, if desired.