Grilled Smoked Turkey
10- to 12-pound turkey
1/4 C. vegetable oil
1/2 C. salt
1 C. vinegar
1/4 C. pepper
Hickory chips, soaked in water
Rinse turkey; pat dry with paper towels. Make a paste of the oil and salt; rub 1/4 cup of the mixture into the cavity. Truss turkey; balance on spit; brush with oil.
Prepare coals on charcoal grill or follow manufacturer's directions for gas grill. Grill over medium heat for one hour.
At the end of the first hour, brush bird with basting sauce prepared by mixing the remaining salt paste with vinegar and pepper.
Wrap hickory chips in small foil packet, punch holes in foil and lay on coals or briquettes. Continue roasting, basting every 30 minutes. Total cooking time will be 4 or 5 hours.
To test for doneness; snip cord that holds drumsticks. Test by raising drumsticks up and down protecting hands with paper towels. Legs would move easily or twist out of joint.
Also, press thick part of drumstick -- meat should feel very soft. Allow turkey to rest at least 15 minutes before carving. Serve hot or cold.
Makes 15 to 20 servings.
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