Underground Turkey

Since I am new to smoking (but not eating), I have never smoked a turkey before, but wanted to share my method of cooking turkey taught to me by my father when I was young, out in the desert of California, just because it is interesting and different. We bury it under ground over night. My method does not seem to catch on and spread like some other latest crazes, (most people say I go through too much work just to cook a turkey), but when we pull the turkey out, it is so moist, and so tender, the leg bone pulls off clean and the meat of the leg stays attached to the meat of the breast. But afterall, isn't the journey just as important as the destination?

Turkey Prep: Quarter two apples and 2 onions for inside the turkey. Usually 18-22 lbs. Rub outside with olive oil, rub with salt, pepper, garlic, etc.. Cover with MANY layers of heavy-duty tin foil to help keep moisture in. Cover with 2 old bath towels, wet down, and then rung out well, also to help with moisture and to insulate from burning. Cover with one layer of burlap to keep from burning. Wrap with safety wire & form a handle on the top for pulling out of the pit when done.

Construction of pit: hole in the dirt out back, deep enough for 6� of stone on the bottom, 2/3 of a steel drum on top of the stone, with the top flush with the ground level, 4-6� of stone around the outside of the barrel, layer of fire brick on the bottom inside of the barrel, and fire brick stacked up along the insides of the barrel.

Pit Prep: Burn a fire starting at noon the day before Thanksgiving, stoking the fire HEAVILY all day long. Since the fire needs constant attention all day long, you should probably locate a cooler out by the fire pit . Meanwhile prepping the turkey. About 11:30 p.m., dig out the coals and place in a wheel barrel. Place about 6� of hot fresh coals down in the bottom of the pit, cover with 4� of dirt, place turkey in hole breast side up. Place 4� of dirt on top of that. Place all the remaining coals on top of that. Cover coal pile with 8� or more of dirt to keep the heat in, and burning slow. Dig turkey up about noon the next day, and enjoy. If rain is in the overnight forecast, cover pile with a tarp to keep dry, we had that happen once, it put most of the coals out and it stayed just warm enough to spoil the turkey�We had ham that year. Since starting my own family 11 years ago, we added to the tradition by ordering a whole smoked salmon in from Minnesota, to enjoy the night before while we were prepping the cook. This year I will be changing that tradition only slightly by smoking my own salmon. My neighbor brought me a 20 pounder he caught in Michigan. Thanks Smokin�Okie for the �Seafood Archives�, I found lots of good info!

I may try to bury some Hickory/Cherry chips in there somewhere to try to get some smoke flavor, but I rather doubt it will penetrate the fortress the turkey is wrapped in...Or should I smoke turkey for 15 minutes before I bury it?? After hearing all your success stories about smoking turkeys, I may have to smoke one for x-mas! Thanks for indulging me in this non-smokin' post, hope it was educational if not entertaining. If I have any requests, I will try to post some pictures somewhere afterwards.

Al