Servings: eight to twelve.
Allow a total of 4 to 4-1/2 hours to start the fire, cook the turkey, and let it rest. Have a full bag of charcoal on hand, as you’ll need to add coals as the bird cooks.
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This was superb. We brined it for almost the full four days and then smoked it on the egg. Everyone loved it. I used the carcass to make turkey broth and that was fantastic as well.
I, too, have been using this recipe since it was first published and the turkey is fantastic. I cook the turkey in an "oil-less" fryer and it comes out perfectly moist and absolutely delicious. I do dressing in the oven and use store bought gravy.
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