Ron’s Smoked Turkey

Ingredients:

1 whole turkey

1 apple

1 orange

1 lemon

Rosemary sprigs

Thyme sprigs

Garlic cloves

Your favorite rub spice

….and a butt load of butter

Hickory wood

Make sure you thaw your turkey in the refrigerator several days before smoking. Clean all the “stuff” out of the cavity.  There is usually the neck and bag of parts inside the cavity.  Save the neck for Cousin Eddie.  Soften 1 stick of butter and rub under the skin…wherever you can reach.  You can also use thin pats if that’s easier.  Cut your fruit into quarters.  Stuff the cavity (or the bird hole) with the quartered fruit, garlic cloves, rosemary and thyme.  I also put rosemary sprigs directly under the skin. Melt butter with with any spices you want and inject into the legs, breasts, wings, back of the turkey. Finally, rub butter all over the skin and season with salt, pepper, and your favorite rub spice.  Place in an aluminum roaster or directly on the smoker rack.  Smoke on 250 degrees for about 5 – 6 hours.  Usually about 20 minutes per pound.  Turkey needs to be cooked to 165 degrees internally.  Make sure you take the temperature in the thickest parts of the turkey and in a couple of spots.