How do you smoke a turkey on the BBQ grill?

[Neck-deep]

I've got a 5ft long BBQ pit that was once a butane tank, and was wondering if you all could help me with the proper procedures of making a wild smoked turkey. Thanks

[teamfirstcast]

Well, here's my take... wild turkeys are very lean and not nearly as much meat as on a store bought bird, and usually you skin the wild birds cause its MUCH easier than plucking, so drying it out will be real problem. If you really mean smoking and not baking then you will prob end up with turkey jerky, but it will be very good, just kinda tough. To prevent that you will have to layer with bacon to keep the meat moist (bacon is always good!). If you have tried a smoked turkey from the store you will see that they are very dark almost like a ham, but still darn good. Either way go for it! To smoke it keep the temp around 160-180 for at least 8-12 hrs, and raising the temp the last 4 hrs. Check internal temp with probe deep into the thigh near the bone to make sure its cooked all the way thru to 165 deg min, no one wants to eat raw poultry. Use good pecan for the smoke. Enjoy!

[Hop]

You could do this!
http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon/

If not I've read about guys splitting the turkey in half, covering with a cheese cloth and keep it basted in butter.

--Hop

[CoastalOutfitters]

mop the heck out of it, they are naturally very dry, inject it with cajun butter maranade if possible.

lower legs almost aren't worth fooling with

we stuffed them full of oranges or grapefruit too

would not hurt to cover with foil about half way thru, they get really smoky or finish in the oven.

[fishit]

put the bird in a brine to help get some moisture in the meat. i would heavy smoke it for about an hour and then put it in one of those pans that has the rack in it, then put about 3 cups of broth/water mixture. then cover with foil to trap the moisture. would probably be best to put it in the oven once you get it wrapped w/ foil.

[Ckill]

Yep brine and smoke or do what I do and just make jerky out of it.....its really good.

Use Teriyaki along with other seasonings of your choice...

[CoastalSpecial]

If you're going to brine, I would suggest Alton Brown's orange juice brine. You can find the recipe if you Google it.

[Instigator]

It's just a grocery store bird, a lowly Weber grill and my first effort (there was a back up bird in the oven!) but there wasn't anything left over and I heard no complaints. Rinsed and dried the bird, seasoned and buttered the skin and unstuffed cavity and roasted all 13 pounds for about 3 hours at an average temp of 350. I was all over the place on temperature until I got the right balance on air flow.