Recipe - Ricks Smoked Turkey

1 10 LB Turkey; washed and
dried (10 to 12)
Salt and pepper

The night before cooking: Soak hickory chunks in water. The next day: Salt
and pepper the cavity and outside of the bird. To cook indirect: Make the
fire in your smoker or covered grill on one end of the unit the food will
go on the other side. The turkey should be positioned as high away from the
heat as possible. Make an aluminum foil "drip pan" to fit in the space
beneath the bird,(save juices for gravy) Cook breast side down, for about
6 to 6 One half hrs. @ 200 degrees. Check with meat thermometer to be sure
internal heat is 185 degrees. Keep adding wet hickory to fire for plenty of
smoke. The skin will turn black and the meat will be a nice pink and white
as smoking should always turn meat these colors so make sure to use a
thermometer and that juices run clear. The slower the cooking the better it
is!!!

Serving Ideas : Great with Hoppin' John and Mom's Biscuits!!!

NOTES : We have a Hasty Bake Charcoal Range. Its a great smoker and has
never failed us yet. Hens have more fat than Tom's and are much jucier
smoked.
Recipe by: Rick Dixon

Posted to MCRecipe Digest V1 #915 by lisacooks@juno.com (Lisa L Dixon) on
Nov 18, 1997