Mesquite Smoked Whole Turkey

12 �?pounds fresh or frozen and thawed whole turkey (with pop-up thermometer)

1/2 - teaspoon salt

1/8 �?teaspoon pepper

6 �?heaping handfuls presoaked mesquite wood chips

• First, remove the giblet packages from the turkey.  
• Rinse the turkey and pat dry.  
• Sprinkle the salt and pepper, inside and out.  
• While you get the fire going, let the turkey rest at room temperature.
  
• Use a kettle grill with a lid and prepare a small charcoal fire.  
• You need about 30 briquettes.  
• After the coals are hot, move to one side of the grill.  
• Fill a drip pan up with water (about 1/3^rd) and place next to the coals.  
• Sprinkle a handful of presoaked mesquite wood chips over the coals.
  
• Place the turkey on the well-oiled grid. 
• You want the turkey directly over the drip pan.  
• Cover the grill.  
• Open the vents directly under the fire and above the turkey to make possible an even flow of smoke.
  
• Every 40 to 45 minutes open the grill and turn the turkey around or from side to side.  
• Then add 6 coals and another handful of presoaked mesquite chips to the fire.  
• You will do this about 5 or 6 times during the cooking.  
• Except for turning the turkey and add coals and mesquite, keep the grill lid closed. 
• Continue to cook the turkey in this fashion until the pop-up thermometer has sprung or a thermometer insert in the thigh reads 180° F.
  
• When done, the skin will look quite brown, but the inside meat will be moist and juicy.  
• Remove the turkey from the grill and let it rest at least for 15 minutes before carving.
  
• The 12-pound turkey takes about 4 to 4 1/2 hours to cook.  
• Reminder: cooking time depends on the heat, the air temperate, the actual size of the turkey, and its distance from the fire.