Smoked "Super Buzzard" Turkey!

Geoff Maw

Ingredients

• 1 Turkey	• Sage
• 1 Unpeeled Orange	• Basil
• 1 Apple	• Chopped Garlic
• 2 Onions	• Thyme
• 1/4; lb. Bacon	• Pepper
• 1/4; cup Sherry or red wine

Instructions

Remove any packages from the turkey cavity and clean.
Put herbs, spices, onions, and bacon in a food processor/blender and reduce till it is of a paste texture.
Using your fingers, gently separate skin from meat at the breast,
sides and leg areas. Try not to puncture the skin.
Rub the paste evenly under the skin directly on the meat.
Cut orange and apple into halves and place into cavity.
Place turkey on a rack over a drip pan.

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Bring the Egg to 250°.
Add your favorite soaked wood chips or chunks(pecan is excellent) to the coals.
Place turkey in Egg and pour Sherry or red wine over the bird.
Allow approximately 25 minutes per pound at 250°.
The cooking time for a 14# bird should be around 6 hours at 250°. Check for an internal temperature of 175° to 180°.

Notes

Number of Servings:

Time to Prepare: