Number of Servings: Varies
1 wild turkey (plucked with skin on)
Place the bird in the smoker, start the element with desired wood chip type and heat until maximum smoke fills smoker.
Turn off to condense smoke and repeat smoke cycle, each time recharging with wood chips.
Cold smoke the bird for a total of about 2 hours.
Take turkey out of smoker, season and put into hot oven, and cook at 325 degrees F for 25-30 minutes per pound of bird.
Notes & Variations:
The smoke flavor will be throughout the entire bird. The bird should be moist and flavorful.
Contributor: John Hall, RRGC