Szechuan Smoked Turkey

Trim turkey, remove neck and giblets. Rinse with cold water inside and out and dry with paper towels. Fill body with orange, lemon and onion. Tuck legs into body cavity. Secure wings by tucking them behind the shoulder. Set aside.

Melt butter in a small sauce pan. Add soy sauce and mix well. Brush half the mixture over the surface of the turkey. Reserve the remaining half for basting later. In a small bowl combine chili powder, garlic powder, salt and pepper. Sprinkle spice mixture over the surface of the turkey. Place turkey in a roasting rack or large aluminum pan and pour one cup of chicken broth into the pan.

For Smoker: Prepare smoker for about a 6 to 8 hour smoke. Select a mild wood like oak or cherry. Place Turkey in smoker and let run at about 230 degrees F. Don't let the temperature drop too low. Smoke for about 30 minutes per pound or 7 1/2 hours for a 15 pound turkey. Baste with butter mixture half way through the smoking. Turkey is done when the internal temperature reaches 165 degrees F. When done remove from smoker and carve. You can use drippings from the turkey in the pan to make gravy.

For Grill: Prepare you grill to cook indirectly at a temperature around 350 degrees F. When heated place turkey over the unheated section of your grill and cook for about 2 1/2 to 3 hours. Baste with remaining butter mixture half way through the cooking. Turkey is done when the internal temperature reaches 165 degrees F. When done remove from grill and allow to rest for about 15 minutes then carve. If during the grilling any part starts to get too brown, cover with foil. If during the grilling the roasting pan gets dry add 1 cup of chicken broth. Gravy can be made from the drippings.