Whole Smoked Turkey

In the early 70's I met Hugh. One very cold winter day I saw him drag his kettle grill out of his garage and fire it up. I thought he was crazy, the mercury was in the single digits. After 20 minutes Hugh reappeared with two Cornish Game Hens. I had my coat on and was standing next to him in a matter of seconds. The following Sunday it was smoked turkey. Over time I have changed the seasonings, but not the technique.

Ingredients:
1- 10 to 12 Lb Turkey (Whole, Defrosted, Cleaned, Dry)
The Dana Point Trinity
Two Guys Grilling Cajun Spice
Large Sprig Rosemary
1 - Lemon, Quartered
Two Guys Grilling Basting Butter
Wood Chips for Smoking (fruit wood preferred, citrus is perfect)

Directions:

1. Start Charcoal Chimney
2. Season Turkey Liberally with The Dana Point Trinity
   Two Guys Grilling Cajun Spice (inside and out)
3. Stuff Turkey with Rosemary and Lemon
4. Place White Coals in a Crescent 1/3 the diameter of a Kettle Grill (away from wind)
5. Place Turkey on Grate. Cavity towards coals
6. Rotate 90 degrees every 20 minutes, Basting Each Turn
7. Do Not Turn Over
8. Add Wood Chips as Needed, Fresh Charcoal Every Rotation
9. Baste and Reseason Liberally with Each Rotation
   

Turkey is done when the thickest part of the breast tests at 165degrees with a probe thermometer. Those of you who like this offering should tip a hat (or glass) to Hugh, he deserves it.

Whole Smoked Turkey can be prepared on a gas grill using a smoker box.