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Mesquite Smoked Whole Turkey

12 – pounds fresh or frozen and thawed whole turkey (with pop-up
thermometer)
1/2 - teaspoon salt
1/8 – teaspoon pepper
6 – heaping handfuls presoaked mesquite wood chips

First, remove the giblet packages from the turkey. Rinse the turkey
and pat dry. Sprinkle the salt and pepper, inside and out. While
you get the fire going, let the turkey rest at room temperature.

Use a kettle grill with a lid and prepare a small charcoal fire.
You need about 30 briquettes. After the coals are hot, move to one
side of the grill. Fill a drip pan up with water (about 1/3rd) and
place next to the coals. Sprinkle a handful of presoaked mesquite
wood chips over the coals.

Place the turkey on the well-oiled grid. You want the turkey
directly over the drip pan. Cover the grill. Open the vents
directly under the fire and above the turkey to make possible an
even flow of smoke.

Every 40 to 45 minutes open the grill and turn the turkey around or
from side to side. Then add 6 coals and another handful of
presoaked mesquite chips to the fire. You will do this about 5 or 6
times during the cooking. Except for turning the turkey and add
coals and mesquite, keep the grill lid closed. Continue to cook the
turkey in this fashion until the pop-up thermometer has sprung or a
thermometer insert in the thigh reads 180° F.

When done, the skin will look quite brown, but the inside meat will
be moist and juicy. Remove the turkey from the grill and let it
rest at least for 15 minutes before carving.

The 12-pound turkey takes about 4 to 4 1/2 hours to cook. Reminder:
cooking time depends on the heat, the air temperate, the actual size
of the turkey, and its distance from the fire.

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