1 turkey (fresh or well thawed and thoroughly washed)
1 apple (delicious or other aromatic variety)
1 pear (ripe and aromatic)
1 orange (large)
1 lemon (medium to large)
1 onion (large)
3 to 5 garlic cloves, crushed
2 tbsp. oregano
3 bay leaves
1 tbsp. ea. salt and ground pepper
1 tsp. basil
1/2 bottle cheap red wine
boiling water
2 smoke pouches (soaked wood chunks wrapped in foil)

Cut fruit into enough pieces so as to give off the maximum fragrance to the mixture while cooking and place the pieces in a large, disposable 3-inch deep aluminum roasting pan. Add the rest of the dry ingredients to the pan.

Place an adjustable roaster rack in the center of the pan and adjust it to keep the turkey breast approximately 1/2-inch from the surface of the liquid to be added.

Turn the grill (*) to high and start the smoke working before placing the pan on the grill. When the smoke starts going good, turn the burners back if necessary and turn off the burners away from the smoke pouch. Regulate to 350°F.

Place the pan on the side away from the smoke pouch and add the wine. Place the washed (**) turkey on the rack breast side down. Add boiling water to the pan to 1/2-inch below the bird’s breast. Insert a meat thermometer (I use an electronic one with a remote receiver to alert me when the proper temperature is achieved).

Close the cover and adjust the temperature to 350 to 375°F. Let it go until the temperature of the bird reaches 180°F. When the first smoke pouch stops smoking, remove it and add the second one so that you have a smoky flavor being given off during the entire cooking process.

When the bird is done, shut off the heat and allow to stand and rest for 20 to 30 minutes.

NOTES:

* I have a four burner, three grate gas grill. I remove one of the end grates and place my smoke pouch in between the two end burners. I mix half and half hickory and mesquite using both chips and chunks. Most of it is soaked but I use a couple larger dry chunks as well. I lay a sheet of large, heavy duty aluminum foil on a table and pile the wood in the middle lengthwise. I fold this up, seal the ends and sides and punch holes in both the top and bottom of the foil to let it smoke. I prepare both pouches at the same time to save the extra effort later.

If you use a charcoal grill or smoker the procedure that you would use for that device will work just as well. Charcoal will just add that much more flavor.

** I don’t put anything on or in the bird. It’s simply washed thoroughly and placed on the grill. It will get its flavor from the aromas being given off from the pan ingredients.

Submitted by: Carolyn Dunaway