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Maple Smoked Turkey

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Active Time:  10 Minutes
Total Time:  3 Hours 20 Minutes
  Serves 12 Tip: When grilling your turkey, the best way to determine doneness is by registering the internal temperature with a digital instant read thermometer. It registers the temperature accurately within 15 seconds of insertion. An ideal tool for all poultry and roasts.
1 tablespoon of each: kosher salt, ground white pepper, sweet paprika, and maple sugar or golden brown sugar
One 10- to 12-pound turkey; neck, heart and giblets removed
2 tablespoons melted butter or vegetable oil

4 cups maple wood chips, soaked in water 30 minutes, drained
Disposable 9-by-6-by-1-inch aluminum broiler pans
Mix salt, white pepper, paprika and sugar in small bowl. Set aside. Rinse turkey inside and out. Pat turkey dry with paper towels. Sprinkle neck and main turkey cavities with spice mixture. Tuck wing tips under turkey body. Tie legs together to hold shape. Brush turkey with butter. Sprinkle turkey with remaining spice mixture.

Mound lump charcoal in barbecue and burn until light gray. Using tongs, carefully divide hot charcoal into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup maple wood chips. Place empty broiler pan between piles. Position grill at least 6 inches above charcoal. Position vents on barbecue so that chips smoke and charcoal burn but do not flame.

Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup maple wood chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Arrange turkey breast side up on grill, centering it above empty broiler pan. Cover and cook until thermometer inserted into thickest part of thigh registers 160 degrees F, adding 1 cup maple wood chips (and 7 charcoal pieces if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

Prepare smoker according to manufacturers' instructions and preheat smoker to 225 degrees F. Wash, rub, and season turkey as described above. Place turkey in smoker. Place 1 quart water in water pan. For extra flavor, add 1/4 cup spice mixture to water. Smoke turkey until thermometer inserted into thickest part of thigh registers 160 degrees F, about 6 to 8 hours.

Transfer the turkey to a platter, tent with foil to keep warm, and let rest for 10 minutes. Carve and serve.

Recipe created exclusively for by Steven Raichlen.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 454
Fat. Total: 12g
Protein: 79g
Carbohydrates, Total: 1g
Sodium: 725mg
% Cal. from Fat: 24%
Cholesterol: 241mg
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