Herb Smoked Turkey with Holiday White Sauce Gravy

Fill a charcoal chimney with Kingsford Original charcoal.

Tear the top off the charcoal bag or wad up a sheet of newspaper and put it into the bottom of the chimney.

Light the paper and put the charcoal chimney on the grill grate.

Wait until the edges of the briquets start to ash over, about 15 minutes.

Pour the lit charcoal on one side of the grill and add another charcoal chimney ½ full of unlit briquets to the lit coals.

Close the lid and preheat the grill to 350°F. This can be easily achieved opening the dampers more for a hotter temperature or closing the dampers slightly for a lower temperature. More airflow equals a hotter fire.

Remove the neck and giblets from the turkey cavity. Put the thawed turkey in a 10 x 12 roasting pan. Put it over indirect heat, away from the coals and close the grill lid. Cook for 1 hour.

After the first hour, baste the turkey with the Holiday White Sauce Baste. Continue basting every 45 minutes with the remaining herb butter, until the internal temperature of a thigh reaches 180°F (the breast meat should reach 165°F), for about 2 hours.

If during the cooking process the turkey starts to get too dark, cover it tightly with a large sheet of aluminum foil. Remove the turkey from the grill, and let it rest for 20-30 minutes before carving.

For the gravy: Scrape the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the fat from the top of the liquid and discard. Pour the liquid into a small saucepan and whisk together.

Carve the turkey and serve it drizzled with the gravy, or with the gravy on the side.