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.
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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