Smoked Turkey

Two years ago I smoked a turkey for Thanksgiving and I don't think I will ever go back to using the oven.  It makes a perfectly tender and juicy turkey with a smoked flavor that cannot be beat.  I used my large weber kettle using offset heat with a foil roasting pan in the center with chicken broth and apple juice. We had a 21 pound turkey and used my wife's turkey rub and set the turkey on a cooking rack and then on the grill directly over the water pan in the bottom to catch the drippings which makes for an excellent gravy.  I cooked this turkey for approximately 6 hours and every 30 minutes I would baste my turkey with a mixture of half apple juice and half applesauce, I know if sounds different but it makes for a super moist turkey.  About an hour in I covered the turkey with foil to keep it from browning too quickly.  When the turkey is done take it off the heat, cover with foil and let it rest for 20-30 minutes before carving.

Thanks for reading, and get out there and get cooking!