Reading Chris Anderson's post about Deep
Fried Turkey got me thinking...
I've been barbecuing turkey for about 5 or 6 years now, and in the spirit of sharing,
here's my recipe:
Now, every 30-60 minutes, open the lid, add briquets to keep the amount constant,
and add wood chips if desired. Less is more on the wood chips - I usually don't add
any after the first hour.
Continue until it reaches the desired temperature. I've typically gone to 165 degrees,
but I notice that Alton Brown says 161 degrees.
Remove from the grill, and use the drippings to make gravy. Carve the turkey, and