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Smoked Turkey

Select a turkey that fits your needs - fresh, if available. If it
is frozen, carefully follow the directions for thawing. Trim excess
fat and skin and pat dry.

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 to 4 pounds of green fruit wood,
white oak and hickory.

Sprinkle the turkey inside and out with a mixture of:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery seed
1 Tablespoon sage
1 Tablespoon thyme
1 Tablespoon fresh ground black pepper
1 Tablespoon salt

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. Close the grill. Check back in
about an hour later and insert 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


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