Smoked Barbequed Turkey
 
      1 ea Turkey, 8-10 lbs                    1 tb Rosemary
    1/2 c  Salt                                1 tb Basil
    1/2 c  Sugar                               1 ea Honey, for basting
      1 qt Apple juice                    
 
  Place turkey in brine for 8-12 hours.  Remove from brine.  Rinse well and
  air dry.  Place turkey in the smoker with both upper and lower cavities
  open to expose the insides to smoke.  Smoke 3-3 1/2 hours or longer being
  careful not to dry bird out.
  
  Remove turkey from the smoker and cook in your favorite way.  If you desire
  more smoke flavor, simply increase smoking time and the amount of fuel
  used.  Reduce your cooking time by 10% for each hour in the smoker (up to
  40%).
  
  If you are using a smoker/barbeque/roaster type of barbeque, switch modes
  to roast mode and baste the turkey with honey during the roasting time.

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