Turkey Whole Smoked

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat smoker to 300 degrees.

Step 2

Remove turkey from brine, rinse well and pat dry.

Step 3

Stuff turkey with orange, lemon, whole garlic cloves, carrot, celery, onion, parsley, sage, rosemary and thyme. If there are any remaining items that won't fit into the bird, you can put them in the roasting pan.

Step 4

Melt the butter with the chopped herbs. Pour butter mixture over the turkey skin. Make sure to massage the butter under the skin as well.

Step 5

Place turkey breast side down on a v-rack or prop with balled up tin foil on any sturdy wire rack in a roasting pan. Pour ¾ cup poultry stock and ¼ white wine in the bottom of the roasting pan (the wine is my addition).

Step 6

Smoke the turkey breast side down for 2 hours if it weighs 18 pounds or less, 2 ½ hours if it weighs between 18 and 21 pounds and 3 hours if it weights more than 21 pounds.

Step 7

Remove turkey from smoker, protect your hands and turn the turkey breast side up. Place turkey back in the smoker and baste with pan drippings a few times. Smoke until a thermometer plunged into the thickest part of the thigh registers 175 to 180 degrees.

Step 8

After turning the turkey, baste every hour. Add more stock, wine and/or butter to the pan if it's evaporating.

Step 9

Once the turkey is done, I remove to a platter and tent with tin foil for at least 20 minutes before carving.

Step 10

The turkey will take 5 to 6 hours to smoke.