Smoked Turkey

With my wife and daughter being away for a few days looking at a university for her (younger daughter), I had some time to devote to a cooking project. This being Thanksgiving weekend in Canada, turkeys were on sale. We don’t have those great US giveaways for thanksgiving with $.29 a pound, but we did have a reasonable $.99 a pound turkey waiting for me when I got to the store on Thursday. I took the smallest I could find, a little over 16 pounds, and I put it in the fridge to thaw. The next day it went into the sink filled with cold water to complete the thawing process. It was covered in a plastic shell so no water got in.

I had Saturday to cook, and we were planning to have a turkey dinner at our neighbours anyway on Monday, so I could try anything.

I knew better that to try a deep fried turkey, because besides having to buy the fryer, my wife would kill me and then not even eat the turkey. So, my decision was to smoke it.

I woke up on Saturday morning, came downstairs, lit the right side of the barbeque and found my aluminum pan with wood chips, soaked some more chips for later, and started the chips in the pan on the hot right side. The center and the left side were cold, and that was where the turkey would go.

I washed out the turkey, put the giblets and the neck in the freezer and quickly salted and peppered the bird, squeezed lemon juice over it, put the lemon and an onion inside the carcass, put olive oil on the bird and covered it with paprika.

I put aluminum foil in the bottom of a roasting pan, sprayed it with Pam, and put in the turkey. I put the pan on the left side of the grill. The temperature with just the right side on full, would reach and stay at about 275 degrees Fahrenheit, a perfect temperature to use for a slow oven, and that would call for half an hour a pound.

Every hour to an hour and a half, I added wet wood chips to the aluminum pan over the heat, and smoke continued to be generated.
At 4:00 p.m., 8 hours later, the thermometer said, when I inserted it in the deepest part of the breast, 180 degrees, the perfect temperature for poultry.

The smoked turkey was done to perfection, the pan was full to the edge with juices that I was able to pour off and turn into gravy, and at about 4:15 p.m. my wife and daughter arrived home.

It was a perfectly lovely day and a great turkey.