Start by dry brining the turkey with 1 tsp salt/kg of meat, and put it back in the fridge for a few hours, or preferrably overnight.
Fire up the grill, prepare it for indirect heat. Aim for 265° F. When the grill is up to temp, add 2-3 hickory wood chunks for smoke flavor.
Place the turkey on the grill grates and smoke it for 30-45 minutes. It's done when the internal temp is 55° C / 131 °F.
Bring the turkey indoors and slice in 0.5" thick slices across.
Heat up a frying pan and add the cognac, chopped prunes and pickled onions. Let it simmer for a few minutes to get rid of the alcohol, it adds a sharpness that we want to get rid of.
Peel and chop the apples roughly in 1" bits/cubes.
Add the turkey to the pan, pour the cream over, and let it simmer for 10 minutes.
Now add the apples and let it simmer for a few more minutes.
Add 1 tsp salt, the sugar and white pepper to taste. Serve with a bowl of rice.