Slow-Smoked Turkey

Begin by thoroughly washing the turkey under cold running water, then gently pat it dry with paper towels to remove excess moisture. In a separate bowl, mix together the dried herbs, salt, and black pepper to create a savory blend. Using your fingers or a spoon, gently rub 2 tablespoons of the herb mixture inside the turkey's cavity and also into the neck cavity. Loosen the skin covering the breast and legs, then rub the remaining 2 tablespoons of herb mixture underneath the loosened skin. Finally, apply a thin layer of olive oil to the entire turkey.

Next, prepare your charcoal grill by lighting 20 briquettes and placing 10 on each side of the lower grate. To prevent flare-ups, place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. Wait until the coals have turned gray with ash, then place a 2-inch square piece of hickory or other hardwood onto each bank of coals.

Carefully place the turkey on the cooking grate and cover the grill with a lid. To monitor the heat, use a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C). Every 90 minutes, add 3 to 5 coals to each side to maintain the desired heat level. If any of the hardwood burns away, replenish it with more wood to keep a steady stream of smoke rising from the grill. If you notice any open flames when you lift the lid, quickly douse them with a drizzle of water or beer.

Smoke the turkey for 20 minutes per pound, which translates to approximately 4 hours of cooking time. During the last hour of smoking, increase the heat to 250 degrees F (120 degrees C). To ensure the turkey is cooked through, insert an instant-read meat thermometer into the thickest part of a thigh, avoiding any bones. The thermometer should read at least 165 degrees F (75 degrees C).