Smoked Turkey

It is Thanksgiving time in America.  That means turkey and what better way to make it than smoked.  Sure you can do it in the oven which is ok.  You can do it in a deep fryer,  just defrost it first before putting in the oil!  Seriously people get hurt doing that.  But to me smoked is the best way.  With smoking you will not be putting stuffing inside the turkey while it is cooking.  You will need to do that separately.

Ingredients:

• 8-12lb turkey.  The one being used is a 10lb Butterball brand turkey.
• Smoke wood, cherry in my case.

Directions:

1. Defrost your turkey in the refrigerator.  You will need about 4 hours for every pound.  Add about 6-12 hours just to play it safe.
2. Remove the turkey from the packaging and take the package of innards out of the inside.  Discard these or cook separately.  Wash the bird and pat dry.
3. Set up the kettle for indirect/smoking.  A 10lb bird will clear the hood with about 1/2-1 inch of clearance.  Take a tape measure to the grocery store when you buy your bird.
4. You will want the smoke to be about 200-250° the entire cook.  For smoke wood I had cherry wood chips.  They were soaked for 30 minutes in hot water.  Then they were wrapped in aluminum foil with holes poked in the top.  Place this on the coals when the bird goes on the grate.
5. Now is the time for the bird to go on the grate.  Cook until an internal temp of 165° test in two places.  Plan on 30-40 minutes a pound.

Here we are at 30 minutes.  That cherry wood makes a nice color.




Now at a little over an hour.




This is about at 4 hours.   Look at the color, real nice.




Tented after taking off the grill for about 10-15 minutes.  This lets the juices flow back into the meat.




Plated with my selections of sides.  White and dark meat!