Smoked Turkey


One 10 to 15 pound fresh or thawed turkey, un-stuffed
2 medium onions
3 to 4 stalks celery with leaves
1 tablespoon salt

Fill water pan completely full with liquid. Rinse turkey inside and out with cold water. Rub inside and out with salt. Cut onion in quarters, celery in chunks and put in cavity. Put on cooking grill and smoke cook 8-12 hours or until turkey leg moves easily in joint or meat thermometer reaches 180°F .

Check water pan after 4-5 hours of cooking and add an additional cup or two of water. If necessary use juices in water pan to make gravy for turkey, if desired.

Variations: Rub turkey with ground sage before cooking, or use crushed rosemary leaves, marjoram or tarragon. Use dry white wine as part of liquid in the water pan. Combine the following ingredients and rub inside and outside of turkey before cooking, adding remaining “rub” to water pan.

Combine 1/4 cup each of vegetable oil and Burgundy wine, 1/3 cup of lemon juice, 2 tablespoons of melted butter, 1 tablespoon of Worcestershire sauce, 1 teaspoon each of salt and marjoram and 1/2 teaspoon of fresh ground pepper.