Smoked Turkey

4.5-6.5 kg Turkey (without giblets)

2 PCs onion

3-4 PCs celery (stalk with leaves)

1 tbsp. salt

Fill the fluid up to the top tray of water. Rinse the Turkey inside and out with cold water. RUB inside and outside with salt. Cut onions into quarters, and celery slices and place inside Turkey. Put on the grill and smoke 8 to 12 hours or until the Turkey leg will not turn easily in the joints, or until the temperature of the meat thermometer reaches 85C .

Every 4 to 5 hours check does not evaporate any water in the pan, and if necessary, add one or two glasses of water. If you use the juice going into the tray of water to make gravy for the Turkey.

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