Hickory Smoked Turkey
|Cooking oil||1⁄4 Cup (4 tbs)|
Soak hickory chips in enough water to cover, about an hour before cooking.
Rinse bird and pat dry; rub cavity with salt.
Skewer neck skin to back.
Tuck wing tips behind shoulder joints.
Push drumsticks under band of skin or tie to tail.
In covered grill arrange medium-slow coals around edge of grill.
Sprinkle coals with some of dampened chips.
Center foil pan on grill, not directly over coals.
Place bird, breast side up, in foil pan; brush with oil.
Insert meat thermometer in center of inside thigh muscle without touching bone.
Lower grill hood.
Grill over medium-slow coals till thermometer registers 185°, 3 1/2 to 4 1/2 hours.
Sprinkle hickory chips over coals every 20 to 30 minutes.
Brush bird " often with additional oil.
Add more coals, if needed.
Let the turkey stand 15 minutes