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1 cup honey
1⁄2 cup Lawry’s® Seasoned Salt
1 quart orange juice
2 oranges, cut into quarters
2 limes, cut into quarters
2 tablespoons pickling spices
1 quart water
1 turkey, 10 to 12 pounds

In large saucepan, combine all ingredients, except turkey; bring to a boil, stirring occasionally. Remove from heat and allow to cool. Place turkey in large bowl. Pour mixture over turkey, cover and place in refrigerator 4 to 6 hours, turning and basting occasionally. Remove turkey from marinade; secure legs to the tail and tuck wings under back. Place, breast-side-up, in center of smoker grill directly over drip pan. Using an indirect heat method, cover and cook 13 to 15 minutes per pound (2 to 3 hours) or to an internal temperature of 185°F and juices run clear. Remove from smoker and allow to stand 20 minutes before carving.

Smoked Barbecued Turkey
Kofi Moyo