INGREDIENTS

INSTRUCTIONS

You will need a clean five gallon plastic bucket to marinate the bird.
Buckets are available at any home building center. For the marinade, mix
the wet and dry ingredients in the plastic bucket. Place the turkey in the
bucket with the marinade. Place the Rosemary sprigs in the bucket. Cover
the bucket and refrigerate for up to 72 hours (you'll have to make room in
the fridge but it is worth it!)
Remove the bird from the bucket and place on paper towels to pat dry the
marinade before lighting the grill. Cover the wing tips with aluminum foil
so they will not burn dry. Discard the remaining marinade.
Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. When the coals turn gray place them to
one side of the grill. Add an additional 12-15 briquettes to the hot coals.
The turkey will be cooked using the indirect method. Place an aluminum pan
filled with hot water next to the coals. Spray the grid with a non-stick
spray and let grid heat over the hot coals. Place the bird breast side up
above the water pan on the heated grid. At this time add one of the wood
chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2
open. You will need to add lit charcoal to the hot coals, approximately
8-12 briquettes every hour, so using a chimney starter would work best for
this. At that time you can also add another chunk of wood. Use wood in
moderation, a nice even smoky flavor will enhance the bird and not over
power it! Cook for approximately 6 hours or thirty minutes per pound. The
approximate cooking temperature should be around 300 degrees.
This method of indirect cooking this particular recipe has a purpose. A
turkey cooked in this manner will transform the finished product into a
very tender, smoky and succulent entree.
Insert a thermometer into the meat through the thigh, make sure it is not
touching a bone. When it registers 170-175 degrees on the thermometer, and
the juices run clear, remove from the grid. Let the bird rest on the
cutting board for approximately 20 minutes prior to service so that the
natural juices settle back into the turkey and makes for easier and
smoother carving. Remove the aluminum foil from the wing tips.
Please note: Smoke roasting is not the same as barbeque slow smoking. Smoke
roasting is cooking at higher temperatures, for shorter periods of time and
still exposing the meat to a smoky environment.
Suggested Wine: Pinot Noir Blanc Serving Ideas
: Makes great sandwiches with the leftovers
Recipe by: Larry Gerber The Barbeque Man [TM] Inc.
Posted to MC-Recipe Digest V1 #890 by Barbquman@aol.com on Nov 8, 1997

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