Number of Servings: Makes 12 to 15 servings.
1 12lb. turkey (fresh or thawed)
1 carrot, cut into inch pieces
1 teaspoon salt
2 small onions, quartered
¼ teaspoon pepper
½ cup COLGIN NATURAL HICKORY LIQUID SMOKE
1 rib celery, cut into inch pieces
2 cups Hickory Chips, soaked
About 1 to 13 hours before serving:
Sprinkle turkey inside and out with salt and pepper, stuff with celery, onions, and carrots, Insert a meat thermometer in the thigh, with the tip away from the bone. Fill the pan-heaping full of briquettes and start the fire. When using chips, wait until the coals turn gray, drain Hickory chips and add to the coals. Put the water pan in place and add liquid smoke and 1 quart water. Put the grill in place and place turkey in the center of the cooking grill. Cover. Smoke-cook about 12 hours or until meat thermometer 180F. Check water pan every 4 hours, add hot water if necessary.