Tom Turkey Tonight

Contributed by:
Smoky

First, fire up the grill for roasting - about 350 degrees. Build a good, large bed of coals and reduce the heat by closing down the air supply. Collect a small amount - 3-4 pounds of green fruit wood, white oak and hickory. [If you are using a gas grill, heat the grill with the cover closed, both/all burners on high - Make user the burners are in good condition or you might break the glass if uneven heating is occurring].

Sprinkle the turkey inside and out with a mixture of:

    1 tsp. Garlic powder
    1 tsp. Onion powder
    1 tsp. Celery seed, ground
    1 Tbs. Sage
    1 Tbs. Thyme
    1 Tbs. Salt
    1 Tbs. Fresh ground black pepper

Place turkey on the grill, opposite the coals, breast up. Close the grill and go away for about an hour.

Check the temperature of the exhaust, look over the coals and put on a few pieces of green wood. If you must use chips or dried wood, soak in water for at least thirty minutes.

Maintain the temperature between 300 - 350 degrees with a gentle smoke floating from the exhaust. Tidy up, close the grill and go rest from your labors.

Check back in about an hour later and insert your handy thermometer in the center of the thickest part of the bird. When it reads 165 degrees, time is up. It is done. Remove and let it sit for about 20 minutes before carving.

Save this recipe for the Real Thing on Thanksgiving!

Enjoy