Smoked Turkey

Cooking Instructions

Soak the chips in water for at least one hour. This will make them smoulder and create smoke and not burn.

Rinse the turkey and dry well. Fold the wings close to the body and tie or skewer. Close both openings with skewers. Tie the legs together tightly.

Insert the spit rod through the center of the cavity, balancing carefully. Secure with holding forks. Place on the rotisserie over low indirect heat with a drip pan underneath.

Throw half of the drained wood chips on the hot coals, adding more as they are needed. Be sure to keep the lid down and the smoke in. Baste occasionally with the pan drippings or vegetable oil.

Turkey is finished cooking when meat thermometer registers 190F (90C) or drumstick moves easily.

Be sure to let rest for 10 minutes before carving.

May be served hot or cold.