LOCATION: Recipes >> Outdoor Cooking >> Smoked Turkey 13
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Smoked Turkey 13
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TURKEY
Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire
sauce.
Prepare the turkey for seasoning as you normally would. Rub the
Turkey inside and out with the butter mixture, working the mixture
under the skin as far as possible without tearing the skin and on
top of the skin. Do this the night before if possible.
Season the bird with lemon pepper per your taste. Just before
placing the bird in the pit thinly slice 1 lemon and 1 medium onion.
Insert the lemon and onion slices into the cavity.
Run your pit up to 325 deg. (grill level temperature) and hold
using your favorite wood, (apple and oak is good).
Place the bird breast down in the pit with the legs and thighs
facing toward the hotter end. The cooking time will be the same
as oven cooking the bird at 325 deg.
Half way through the cooking time flip the bird over to breast side
up. Be careful not to spill the juices out of the cavity.
Remove the turkey after checking to be sure that it is done. Remove
the onion and lemon slices and discard.
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