Smoked Turkey
Pat
ingredients
- 12 lb. turkey, thawed
- Tony Chachere’s Creole Seasoning
- Peanut oil
- Aluminum foil
- Small aluminum foil pan (1-2“ lip, about 10 X 15”) to hold turkey
- Bracket for grill to hold turkey
- 60 charcoal briquettes
- 4-8 Hickory or apple wood chips, soaked in water
directions
- 1
Wash outside of turkey and inside cavity. Pat dry. Sprinkle seasoning fairly heavily over entire turkey. Rub with peanut oil. Wrap tips of the wings and legs with aluminum foil. Place in a foil pan.
- 2
Prepare Weber grill by removing top grill and placing metal brackets in the bottom, which will hold the turkey. Place 25 charcoal briquettes on each side of the bracket. Get them hot and open all vents. Place soaked wood chips on charcoal.
- 3
Place turkey in grill. After 1 hour place 5 more charcoal briquettes on each side of the turkey.
- 4
The turkey is done when it reaches 185°. A 12 lb. turkey will take about 2 1/2 hours.
Source: Dad
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