Directions

1. <p>Slide your hand gently between the breast and the skin of the turkey to separate the skin, being careful to not tear the skin. Apply a gentle sprinkling of the rub under the skin and all over the exterior of the turkey, to ensure that you’re getting flavor into both the breast meat and the crispy skin.</p>
2. <p>After applying the dry rub, load the turkey onto the rack, and place a drip tray underneath. Within the drip tray, you’ll have the white wine, carrot, onion halves, and celery tops.</p>
3. <p>Set your kamado up for indirect cooking by placing heat deflector stones between the fire and the cooking grates. Take advantage of a higher cooking grate if you already have a kamado grill for indirect cooking. Don’t forget to make sure your wood chips and charcoal are ready to go before putting in your heat deflector plates if using them.</p>
4. <p>Stabilize the cooking temperature at 170°C or 350°F and smoke your turkey over the maple wood chips for approximately 12 minutes per pound. Use a temperature probe to check the bird's temperature in both the breast and the thigh, you need a reading of 75°C or 165°F.</p>
5. <p>After this, make sure to let your turkey rest for a couple of hours before carving so that it continues to absorb the flavors and juices. You can use the white wine and vegetables from the drip tray as gravy if you’d like.</p>
6. <p>Carve, serve &amp; enjoy your kamado-cooked smoked turkey!</p>