Smoked Turkey

INGREDIENTS
1 turkey 10-12 pounds
1 bunch fresh sage
1 bunch fresh thyme leaves
1 bunch fresh rosemary
4-5 cloves garlic chopped
1 cup butter softened
2 tsp kosher salt
1 tsp ground black pepper
2 lemons halved

INSTRUCTIONS

• Set up smoker and preheat the grill to 275 degrees.
  In a small bowl mix the softened butter with 1/4 cup each of chopped sage, thyme, and rosemary, and garlic.

• Sprinkle salt and pepper inside and outside of the turkey. Rub or brush half of the butter herb mixture over the entire turkey and loosen the skin over the breast so you can put some of the butter between the skin and breast. Place the rest of the fresh herbs and the lemon halves in the turkey cavity, and place the turkey on the grill. Cover with the grill lid or, if you don't have a lid, cover the entire grill with heavy duty aluminum foil.

• Maintain the grill heat at 275 degrees and plan to smoke the turkey for about 4-5 hours.

• About every 60 minutes or so, brush the turkey with the herb butter mixture. There are lots of variables when smoking a turkey, so use a meat thermometer to check for doneness. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, or the thigh registers 170-175 degrees F.

• When done, move the turkey to a platter, cover and let it rest for 20 to 30 minutes before carving and serving.