Start with a completely thawed turkey. Follow the thawing directions provided with the bird. It should last at least a week thawed - sufficient time to thaw in the refrigerator without spoiling.
I would use a smoker
or grill with a lid type of unit where the bird can be cooked in the heat and smoke, but not over the direct heat.
Heat the smoker/grill to 225 degrees and maintain this temperature for the duration of the cooking.
Keep the cover on the grill/smoker to maintain the heat.
The temp. may go as high as 250 degrees for short periods of time, but not consistently. At 200 degrees, you are not making much progress.
Baste the turkey every 20 to 30 minutes and keep the lid on at all other times.
Keep in mind:
- More frequently basting will reduce the amount of smoke flavoring and increase the cooking time due to frequently opening the lid.
- Less frequent basting will have just the opposite reaction, it will increase the smoke flavoring, possibly be a little dryer and reduce the cooking time.
