SMOKED TURKEY

Smoke @ 300 degrees @ 15 minutes per pound until 165 degrees at thickest part of breast.

Baste every hour

DRY BRINE (optional)

1/3 cup salt

1 TBL pepper

1TBL sugar

Rub in cavity and over exterior and place in fridge for 2-4 hours

Rinse off brine prior to smoking and prepping bird

PREP THE BIRD

BUTTER RUB:

In a ziplock baggie, combine --

1/2 cup butter

1/4 cup olive oil

1 TBL pepper

1 TBL garlic powder

1/2 TBL paprika

Loosen the skin

Cut a small hole in the corner of the ziplock bag and squeeze butter under and over the skin.

STUFF THE CAVITY:

1 onion quartered

2 carrots quartered

2 celery stocks quartered

1 lemon quartered

1/2 tsp thyme

Make tin foil balls for the bird to set on so it is not sitting in juices.

Put bird in roasting pan with 1 cup stock in bottom of pan