INGREDIENTS

INSTRUCTIONS

Basically what we do is remove the giblets and neck and wash the turkey
thoroughly, inside and out.  I usually make a paste with salt, pepper,
thyme (dried okay) and liquid smoke. Then I loosen the skin on the breast
with my hands and try to get the paste rubbed over the breast as best I
can.  I do the same thing to the outside of the turkey as well with the
paste.  If you're not up to this, just salt, pepper and thyme the inside
and out AFTER rubbing with liquid smoke.
We put a quartered onion, a few stalks of celery and a bay leaf inside the
turkey.  In the water pan we put some water, cheap white wine, a lemon cut
in half, a quartered onion, a stalk of celery, a few bay leaves and some
peppercorns.
We soak our wood blocks (the chips don't seem to give it the flavor we
like) at least an hour before starting. We use a lot of the hickory blocks
during the smoking process, adding them every couple hours when we check
the liquid in the water pan.
We have a Weber smoker (no, not the Weber grill used as a smoker) which is
pretty large and also a lot more air tight than our last smoker. It cooks a
lot quicker than our old smoker. Brian has pretty much decided that he
cooks them approximately 1/2 hour per pound, though we usually use the
following method:  Pierce the dark meat with a fork and if the juice runs
clear, it's time to take that baby off. If pink juice, leave it on. Another
way that works is when it's done, the leg will move pretty easily. Just
remember it continues to cook for a while when you take it off.
We tried using the liquid from the water pan once and it was too strong in
smoked flavor for our liking... MUCH too strong. Taste it before you use
it, by all means.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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