Outlaw Smoked Turkey

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Ingredients:
 10 to 15 pound turkey defrosted
1/2 Cup melted butter or liquid butter
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
1/2 Cup Honey
Recommended wood:
 Apple
Directions: 
 Note: Inject turkey the night before or at least 2 hours prior to smoking.
 Remove the neck and giblets from the inside cavity of the bird.(Giblets can be smoked on separate tray or foil if desired.)
 Place turkey in deep pan with roasting rack in bottom.
Pat the turkey down on all sides with a paper towel.
Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.
Preheat the smoker to 275 degrees F.
Melt the butter and honey together in microwave safe cup. (Glass measuring cup)
Add salt, black pepper and garlic powder to the honey/butter mixture.
Mix well.
 Use an injector to inject the honey/butter mixture under the breast, legs and thigh skin retaining 1/4 cup to coat the outside of the turkey.
Distribute injection evenly in the breast.  See the "Injecting Tip" on our Que Tips Page.
 Remove defrosted turkey from the packaging.
 Gently coat the outside of the turkey with the remaining honey/butter mixture.
 Sprinkle the outside of the turkey with salt, black pepper and garlic powder.
 Let rest 15 to 30 minutes.
Smoking:
 Leave the turkey on the rack in the pan uncovered and place the pan with turkey in the smoker.
Smoke for the first hour only if possible. Needs very little smoke because of the long cook time.
Cover with foil and continue to cook until the done temperature is reached.
Internal done temperature is 165 degrees for breast and 165 to 180 degrees for thighs.
At 275 degrees F., you can plan on approximately 30 minutes per pound for your turkey to smoke.
Allow the turkey to rest for about 15-20 minutes before slicing and serving.