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 Ingredients
Directions
- First,
remove the giblet packages from the turkey.
- Rinse the turkey and pat dry.
- Sprinkle
the salt and pepper, inside and out.
- While
you get the fire going, let the turkey rest at room temperature.
- Use
a kettle grill with a lid and prepare a small charcoal fire.
- You need about 30 briquettes.
- After
the coals are hot, move to one side of the grill.
- Fill a drip pan up with water (about 1/3rd) and place next
to the coals.
- Sprinkle a
handful of presoaked mesquite wood chips over the coals.
- Place
the turkey on the well-oiled grid.
- You want the turkey directly over the
drip pan.
- Cover the grill.
- Open the vents directly under the fire and above the turkey to make
possible an even flow of smoke.
- Every
40 to 45 minutes open the grill and turn the turkey around or from side to
side.
- Then add 6 coals and
another handful of presoaked mesquite chips to the fire.
- You will do this about 5 or 6 times during the cooking.
- Except for turning the turkey and add coals and mesquite, keep the
grill lid closed.
- Continue to cook the turkey in this fashion until the
pop-up thermometer has sprung or a thermometer insert in the thigh reads 180°
F.
- When
done, the skin will look quite brown, but the inside meat will be moist and
juicy.
- Remove the turkey from
the grill and let it rest at least for 15 minutes before carving.
- The
12-pound turkey takes about 4 to 4 1/2 hours to cook.
- Reminder: cooking time depends on the heat, the air temperate, the
actual size of the turkey, and its distance from the fire.
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License.