1, 12 to 14lb Whole Turkey fresh or thawed
Olive oil
2 teaspoons seasoning salt
1 teaspoon black pepper
1 cup (2 sticks) butter, softened
Build a charcoal and/or wood fire for indirect grilling, where one side of the grill has the charcoal and the other side doesn't.
Place the turkey in a aluminum roasting pan, breast side up (remember to remove the stuff from the cavity), lightly coat with olive oil and then season it both inside and out with seasoning salt and pepper. Mold the softened butter into a ball and press the ball firmly on top of the breast.
Cover the roasting pan and turkey with 2 sheets of aluminum foil and seal it tightly. With a knife cut a small hole in the foil directly over the butter.
When the grill reaches 250 degrees place the turkey in the pan away from the heat/coals so it will get smoked. Cover the grill and cook the turkey for about 6 hours or until the internal temperature of the thickest part of the thigh reaches 165 - 170 degrees. (You're going to have to reload coals of course during the process)
The turkey will get all that good steam, the butter will melt and the smoke will circulate around the turkey giving it great flavor.
Near the end of the cooking process check the browning of the skin, if it's still pale tear open the foil so that it can brown. You may also want to baste it at this time with it's own juices then close the smoker and let it brown. Once brown enough for you check the internal temperature of the meat again.
Never take the meat off the grill and start carving right away! Take the meat off the grill, let the meat rest for a few minutes so that the juices can settle.
This will be some great eating! HAPPY THANKSGIVING!
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