Smoked Lemon Turkey

1 (14- to 16- pound) turkey
1/2 cup lemon juice
1/2 cup extra virgin olive oil
1/2 tablespoon thyme
1/2 tablespoon ginger
1/2 tablespoon rosemary
1/2 teaspoon crushed black pepper
Very small dash of garlic powder

Take about 3 cups of mesquite or hickory chips and soak in water for about an hour. When you cook a larger bird such as a turkey you need to use a water pan circled by hot coals and wood chips. Get your coals all fired up and spread them in a circle around pan filled with water and some citrus juice of your choice. The trick to using wood chips and chunks is to bring the chips to smoke by placing them on hot coals and when smoke appears move to a cooler spot in the grill before adding your meat.

Rub the turkey down with some olive oil and lemon then spread spice mixture over the bird. (I suggest that you do this the night before you cook, but if time does not permit, then just do it while your charcoal is getting ready.) Place turkey breast side up on the center of the grill directly above the pan of water and juice. Place a meat thermometer in the turkey without touching a bone. Cook to an internal temp of 175 degrees. It could take up to 6 hours depending on the size of your bird and the temperature of the coals.