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6-9 dry apple wood chunks
1 (15-18 lb.) turkey
Garnish fresh sprigs basil

If using apple wood chips, soak in water to cover 30 minutes.

Prepare hot coals in mound across back side of barbecue with rotisserie; fire should not be directly under turkey. Pat turkey dry and securely attach to rotisserie, using wire and following manufacturer's instructions. Place 3 apple wood chunks on coals or drain chips and sprinkle 1 quart on coals. Let heat 30 seconds. Attach rotisserie to barbecue and start turning. Cover barbecue and adjust vents to maintain temperature of 400 degrees. Cook turkey until thermometer inserted in thickest part of thigh without touching bone registers 170 degrees, about 2 hours, adding more apple wood chunks or chips to coals whenever smoke dies down.

Transfer turkey from rotisserie to platter, discarding wire. Let rest 20 minutes. Garnish with basil and serve.

Can substitute 3-4 quarts apple wood chips.

To smoke turkey in a covered barbecue without a rotisserie, preheat hot coals at one end of barbecue. Truss turkey to hold shape, using wire. Add apple wood to coals as above. Position turkey away from coals on rack. Cover and smoke as above, turning turkey occasionally.

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