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Ingredients

• ✓ hickory wood
• turkey
• savory
• sage
• salt
• black pepper
• olive oil
• water

Instructions

1. 1 Pat turkey dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.
2. 2 Light 20 charcoal briquettes and place 10 on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
3. 3 Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. Add more wood chunks as needed to maintain a gentle smoke. If open flames flare up when removing the lid, douse them lightly with water or beer.
4. 4 Smoke turkey for 20 minutes per pound, about 4 to 4½ hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
5. 5 Remove the turkey from the grill and rest, loosely covered with foil, before carving.

By TOM TROTTIER