1 12-pound turkey
1 tbsp. salt
1/4 cup cooking oil
Soak hickory chips in enough water to cover, about an hour before cooking. Drain chips. Rinse bird and pat dry; rub cavity with salt. Skewer neck skin to back. Tuck wing tips behind shoulder joints. Push drumsticks under band of skin or tie to tail.
In covered grill arrange medium-slow coals around edge of grill. Sprinkle coals with some of dampened chips. Center foil pan on grill, not directly over coals. Place bird, bread side up, in foil pan; brush with oil. Insert meat thermometer in center of inside thigh muscle without touching bone. Lower grill hood. Grill over medium-slow coals till thermometer registers 185 degrees. 3 1/2 to 4 1/2 hours. Sprinkle hickory chips over coals every 20 to 30 minutes. Brush bird often with additional oil. Add more coals, if needed. Let the turkey stand 15 minutes before carving. Makes 12 servings.