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1
Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
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2
This will create an area for indirect heat.
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3
Place the turkey in an aluminum roasting pan, breast side up, and season it both inside and out with the salt and pepper.
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4
Using your hands, mold the softened butter into a ball about 2 inches in diameter.
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5
Press the ball firmly onto the top of the turkey breast.
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6
Cover the roasting pan with two sheets of heavy aluminum foil and seal tightly.
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7
With a knife, cut a 2 x 1-inch hole in the foil directly over the mound of butter.
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8
It is very important that the butter on top of the breast be mounded about 2 inches high.
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9
This will create a steam cavity between the aluminum foil and the turkey when the butter melts and will also give room for the smoke to circulate around the turkey.
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10
When the temperature of the cooker reaches 250F, place the turkey in its pan on the grill away from the heat.
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11
Cover the grill and cook the turkey for 6 hours, or until the internal temperature of the thickest part of the thigh reaches 170 to 175F.
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12
Near the end of the cooking process look through the hole in the foil to determine how the turkey is browning.
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13
If the turkey looks white or pale, tear the foil open on top to increase smoke penetration and encourage the browning process.
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14
Indirect heat
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15
Hickory, Oak
