1 20 lb turkey
1 onion, halved
2 large celery stalks, chopped
1 apple, halved
(32-oz.) chicken stock or water
apple wood chips soaked in water for 30 minutes
We rubbed the dry rub on the turkey about thirty min. before smoking. Placed turkey stuffed with veggies on a V rack inside a foil lined deep pan. got the grill up to 500° to get the coals red hot and then turned grill down to 250°. Threw on the drained wood chips and placed pan with turkey on grill rack. We then added the chicken stock to foil lined pan and closed the grill up for five hours without opening the lid at all!
Then check for internal temp of 170°. Turkey will be a gorgeous bronze color.
Note: I placed my turkey upside down...breast side down to retain all the juices in the white meat. Let turkey rest a good thirty minutes before slicing to redistribute the juices.