Roasted Turkey

1. 1

   Cook first 4 ingredients in a heavy skillet in a well-ventilated area, stirring constantly, until fennel seeds are toasted. Remove from heat; cool.

2. 2

   Remove giblets and neck from turkey, and reserve for Bread Gravy (see recipe). Rinse turkey with cold water; pat dry.

3. 3

   Rub seasoning mixture in cavity and over entire bird. Cover and chill 8 hours.

4. 4

   Prepare charcoal fire in smoker with pan on second level (above normal level).

5. 5

   Place empty water pan on top level (do not fill with water). Place food rack on same level over water pan; place turkey on rack. Cover with smoker lid.

6. 6

   Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest portion registers 180u00b0. Let stand at room temperature 1 hour before carving.

* Per serving · 4 servings · Values may vary.