Smoked Turkey

Ingredients

• 1 (10- to 12-pound) turkey, brined
• 2 tbsp melted unsalted butter
• 1 cup soaked wood chips, divided
• Natural lump charcoal, as needed

Instructions

1. Set up an outdoor grill for indirect grilling, placing a large foil drip pan in the center. If using a smoker, light and set it up according to the manufacturer's instructions and heat to 275°F. In a smoker, cook the bird longer, 3½ to 4½ hours.
2. Drain the brined bird. Blot dry inside and out and truss if desired. Place in the center of the grill grate, over the drip pan and between mounds of natural lump charcoal. Toss ½ cup of soaked wood chips on each mound of coals. Place the lid on the grill. Adjust vents to keep the temperature between 325°F and 350°F.
3. Grill the turkey until darkly browned and cooked through, 2½ to 3 hours. Baste the turkey with melted butter after the first hour and every hour thereafter. If skin starts to brown too much, loosely tent the bird with foil.
4. Use an instant-read thermometer to test for doneness; the turkey is ready when the internal temperature of the thigh is 180°F. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving the grill uncovered for a few minutes to allow the charcoal to light. After 1 hour, add 1½ cups of soaked wood chips.
5. Transfer the turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in the drip pan for gravy.