Rick's smoked turkey

Yield: 12 Servings

Measure Ingredient
1 \N 10 LB Turkey; washed and dried (10 to 12)
\N \N Salt and pepper

The night before cooking: Soak hickory chunks in water. The next day: Salt and pepper the cavity and outside of the bird. To cook indirect: Make the fire in your smoker or covered grill on one end of the unit- the food will go on the other side. The turkey should be positioned as high away from the heat as possible. Make an aluminum foil "drip pan" to fit in the space beneath the bird,(save juices for gravy>) Cook breast side down, for about 6 to 6½ hrs. @ 200 degrees. Check with meat thermometer to be sure internal heat is 185 degrees. Keep adding wet hickory to fire for plenty of smoke. The skin will turn black and the meat will be a nice pink and white as smoking should always turn meat these colors so make sure to use a thermometer and that juices run clear. The slower the cooking the better it is!!!

Serving Ideas : Great with Hoppin' John and Mom's Biscuits!!! NOTES : We have a Hasty Bake Charcoal Range. Its a great smoker and has never failed us yet. Hens have more fat than Tom's and are much jucier smoked.

Recipe by: Rick Dixon

Posted to MC-Recipe Digest V1 #915 by lisacooks@... (Lisa L Dixon) on Nov 18, 1997

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