Smoked Whole Turkey
remove the giblet packages from the turkey.
- Rinse the turkey and pat dry.
the salt and pepper, inside and out.
you get the fire going, let the turkey rest at room temperature.
a kettle grill with a lid and prepare a small charcoal fire.
- You need about 30 briquettes.
the coals are hot, move to one side of the grill.
- Fill a drip pan up with water (about 1/3rd) and place next
to the coals.
- Sprinkle a
handful of presoaked mesquite wood chips over the coals.
the turkey on the well-oiled grid.
- You want the turkey directly over the
- Cover the grill.
- Open the vents directly under the fire and above the turkey to make
possible an even flow of smoke.
40 to 45 minutes open the grill and turn the turkey around or from side to
- Then add 6 coals and
another handful of presoaked mesquite chips to the fire.
- You will do this about 5 or 6 times during the cooking.
- Except for turning the turkey and add coals and mesquite, keep the
grill lid closed.
- Continue to cook the turkey in this fashion until the
pop-up thermometer has sprung or a thermometer insert in the thigh reads 180
done, the skin will look quite brown, but the inside meat will be moist and
- Remove the turkey from
the grill and let it rest at least for 15 minutes before carving.
12-pound turkey takes about 4 to 4 1/2 hours to cook.
- Reminder: cooking time depends on the heat, the air temperate, the
actual size of the turkey, and its distance from the fire.
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