Char-Broiled Turkey

Course : Grilling
Serves: 10
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1 sheet aluminum foil disposable pan and roll of aluminum foil
1 package mesquite or hickory chips
1 medium lemon thinly sliced
1 1/2 sticks butter
1 quart water
1 medium orange and apple quartered
1 medium lemon quartered
2 medium limes quartered
2 stalks celery cut into 2 inch cubes
1 medium Onions cut into cubes
2 tablespoons vegetable oil
1 teaspoon salt and pepper
15 pound turkey -- (15 to 20)

Preparation / Directions:

Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey, removing giblets. Dry with absorbent towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill [indirect heat] for 4 to 6 hours, removing foil and adding smoker chips for last hour or so.

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