Recipe: The Spouse's Smoked Turkey

10 to 12 servings

- 1 fresh unstuffed turkey, about 12 to 14 pounds

- Charcoal (see Note *)

- Moist fruitwood cuttings (see Note **)

- Extra-virgin olive oil

1. Rinse turkey and pat dry with paper towels.

2. Place the equivalent of one 7-½-inch-diameter-by-12-inch tall chimney full of charcoal briquettes in charcoal grill. Burn until coals are covered with white ash. Then equally divide into 2 portions and place on opposite sides of grill to form indirect heat. Add a small handful of fruitwood cuttings to each pile of coals.

3. Place grate on grill. Put turkey in the center of grate so it's not above coals. Place cover over grill and adjust vents so that coals continue to breath. Smoke turkey 10 minutes per pound. Brush a light coat of olive oil over the turkey twice: when it's halfway done, and shortly before it comes off the grill. Test temperature, which should be at least 165 degrees in all parts of the bird, before removing from grill.

Notes:

* Don't use mesquite or other "quick/hot" burning charcoal.

** The fruitwood cuttings should be either green cuts from a tree or pre-soaked in water.