Smoked Turkey

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   ["Mix marinade ingredients and bring to a boil.", "Allow to cool and refrigerate.", "Injector marinade 2 to 4 hours before cooking.", """Warning"".", "The automatic temperature probe is inaccurate and unreliable at best.", "You need your own thermometer to insure the proper temperature.", "Laying out unlit charcoal on the grill.", "Add a full chimney starter of hot charcoal to the unlit charcoal.", "Place drip pans in the middle and add water.", "Place the turkey on the grill an add wet wood chips.", "Set the vents to maintain 350F.", "Add water to the drip pans and wet wood chips as needed.", "When the internal temperature of the breast is 120F, place a piece of tin foil over breast.", "When the internal temperature of the breast reaches 165F remove from the grill and allow to rest for 20 to 30 minutes before carving.", """A smoked turkey should never contain stuffing.", "As with any turkey.", "The stuffing much reach 170F.", "And by that time the turkey meat will be over cooked and dry, regardless of the method in which it is cooked."""]

* Per serving · 4 servings · Values may vary.

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