Smoked Turkey

Total Time: 12 hrs 30 mins Preparation Time: 30 mins Cook Time: 12 hrs

Ingredients

• Servings: 8
• 14 -16 lbs turkey, fresh or thawed completely
• 2 -3 tablespoons lemon & herb seasoning
• garlic granules
• salt & freshly ground black pepper
• 2 -3 tablespoons extra virgin olive oil
• 5 -6 wood chunks, hickory,applewood,oak,pecan,or other smoking hardwood,soaked in water at least overnight (not chips)
• 10 -15 lbs good quality charcoal (not self lighting, and do not use charcoal lighter fluid!)

Recipe

• 1 this recipe requires a water-smoker such as the brinkmann"smoke'n pit" or the"cook'n ca'jun" (http://thebrinkmanncorp. com).
• 2 if you don't own one, buy one.
• 3 they are great.
• 4 the night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
• 5 save the neck and innards for making gravy, if desired.
• 6 season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
• 7 do not stuff the turkey.
• 8 if you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
• 9 refrigerate until ready to start smoking.
• 10 soak 5-6 fairly large chunks of hardwood in water for as long as possible.
• 11 do not use chips!
• 12 set your alarm clock for for about 12 hours before dinner.
• 13 prepare the smoker as follows.
• 14 place 10 pounds charcoal in the fire-pan.
• 15 light the charcoal just barely, but make sure it is enough to keep burning.
• 16 (use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. do not use liquid charcoal lighter unless you want kerosene flavored turkey!) place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
• 17 place turkey on the rack above water-pan, cover smoker, and go back to bed.
• 18 after about 6 hours, check the smoker.
• 19 stir up the charcoal and add a little more if necessary.
• 20 place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
• 21 it is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
• 22 it will be juicy and tasty.
• 23 obviously the smoking should be done outside.
• 24 smoking indoors can be hazardous to your health.
• 25 if the weather is freezing or below, add about 2-3 hours to the cooking time.
• 26 the turkey is done when the leg can be moved easily.
• 27 carve immediately before serving.
• 28 notes: i usually use hickory wood, though pecan or oak are also great.
• 29 you can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
• 30 you can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.