On a safety note, I
On a safety note, I don’t use large turkeys for smoking because they take much longer to reach the proper internal heat of 175 to 180 degrees. Smaller turkeys cook better, faster.
After placing the turkey on the grill, then apply seasoning. Some folks soak their turkey in a brine solution the night before while others coat the inside of the turkey with about one tablespoon of salt. The reason for this is that an unsalted smoked turkey tastes terrible. Yecch! Apply any seasoning you prefer. I use a heavy dusting of lemon pepper, mixing the citrus flavoring with the smoke.
That special aroma of wood smoke is something that is specific to the person smoking the meat. Some folks use hickory, pecan, or fruitwoods in their smokers. Others pour wine in the water pan so that the fumes from the wine will mingle with the smoke, thereby making the turkey more delicious! Try it some time!
I’m partial to hickory, myself.
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