Preparation:
Washed the Turkey. Put 4 pieces of fatty bacon, two tablespoons of garlic salt and 1 stick of butter inside the cavity. Rubbed the outside with Olive Oil and applied a liberal amount of Garlic Salt on top of the Olive Oil all around the Turkey.
Added Hickory and Apple to the bed of Hedge coals and let them catch fire.
Placed the Turkey on the smoker (This is a smoker with an offset firebox). When the Hickory and Apple were flaming good I buttoned down the hatches and maintained a temperature at 200F (+ or - 10F) with good white smoke.
1 hour later I basted the Turkey with the liquids from the body cavity.
I repeated the basting process every 45 minutes.
When juices ran low in body cavity I added another stick of butter and kept on basting.
For a 12 pound bird. At 200F this process will take about 10 hours.
A Turkey done this way will melt in your mouth. |
