Smoked turkey has a flavor like no other. The leftovers make deli quality sandwiches, especially when served on rye bread.
1 14-18 pound whole turkey, patted dry with paper towels
1/4 cup canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup chicken stock
2 Tbsp honey
2 Tbsp apple cider vinegar
1. Special equipment: a couple cups of wood chips (such as hickory, apple or pecan wood) soaked in cold water for at least 1 hour, and a covered charcoal grill or smoker
2. Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
3. Meanwhile, prepare a charcoal grill or smoker to approximately 275 degrees. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least1 hour, then drained.
4. Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
5. Place the turkey in the grill or smoker and cook for 45 minutes.
6. Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes for 3 hours.
7. Transfer the turkey in the roasting pan to an oven that has been preheated to 325°. Roast until the temperature in the thickest part of the breast registers 160°.
8. Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.