Whole Smoked Turkey Recipe
Turkey Recipes - Razzle Dazzle Recipes
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Whole Smoked Turkey
1 12-lb. turkey
Dark brown sugar
Remove the turkey's innards. Combine all of the spices (to taste)
with the red wine and olive oil until it is a paste. Rub the turkey
all over, ensuring that you get the mixture into the crevices
between the wing and the body. Marinate in the refrigerator
overnight. Reserve remaining paste.
In a smoker, start the charcoal or wood (apple, cherry or another
sweet wood is best) and allow to burn to gray ash, about 45 minutes.
When the coals are ready, spread them out to ensure the heat is even
and indirect. Place a drip pan under the grate below the turkey to
ensure the grease does not cause flare-ups.
Put the turkey on the grill, standing up (breast side down, legs in
the air. Close the cover and keep it closed!
Check the coals every 60 to 90 minutes and replenish as necessary.
Add more wine to the paste so it is more of a liquid consistency.
When the turkey is close to done (165º to 180º measured in several
places) baste with the modified paste.
Yield: 20 servings
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