I started making this turkey more than 35 years ago, and it has been a family favorite ever since. The entire family just loves this recipe. I have made them for weddings, birthday parties, and what ever other function was going on. The smoke flavor is great but not over powering. I don't have a picture today, but I am sure I will be making one again real soon, and will upload a picture.This turkey is always tender moist juicy and succelent.
Combine all of the spices with the softened butter or olive oil, and liquid smoke if using to create a smooth creamy texture, then rub liberally over the entire surface of the turkey, inside and out, and underneath the skin on the breast.
Stuff the turkey cavity with wedges of the onion, apple, lemon, orange and cloves of garlic.Then place the turkey in a well greased, buttered or sprayed aluminum pan that is slightly larger than turkey.
Place on the grill over indirect heat, cover with lid of grill. Baste frequently with pan juices as they accumulate from the turkey until the breast meat reaches about 165 degrees F, and thigh is about 175 degrees F.
Then remove from grill and allow turkey to rest for 15 to 20 minutes, before carving. This allows the juices to redistribute. At this point the turkey should be nice and golden brown in color.
NOTE: It usually takes 12 to 14 minutes per pound to smoke a turkey, but take the temperature with a meat thermometer to be sure. Remember DO NOT TOUCH THE BONE for a true reading.
For added flavor you can soak some hickory wood chips in water for an hour or two, or over night, then double wrap them in heavy duty foil, and prick holes in it,and place on the charcoal & allow it to smolder to infuse the turkey with the smoke fumes, for some extra added flavor.