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1
Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center.
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2
(If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees.
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3
In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
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4
Drain bird.
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5
Blot dry inside and out and truss if desired.
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6
Place in center of grill grate, over drip pan and between mounds of natural lump charcoal.
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7
Toss 1/2 cup of soaked wood chops on each mound of coals.
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8
Place lid on grill.
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9
Adjust vents to keep temperature between 325 and 350 degrees.
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10
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours.
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11
Baste turkey with melted butter after first hour and every hour thereafter.
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12
If skin starts to brown too much, loosely tent bird with foil.
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13
Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees.
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14
Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light.
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15
After 1 hour, add 1 1/2 cups of soaked wood chips.
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16
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving.
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17
Reserve any drippings in drip pan for gravy.
