Hands-on Time
30 Mins
Total Time
17 Hours 15 Mins
Yield
Makes 8 servings
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 

How to Make It

Step 1

Remove giblets and neck from turkey; pat turkey dry. Rub 1/4 cup Herb-Salt Dry Brine into cavity. Rub skin with remaining brine. Cover and chill 14 to 24 hours.

Step 2

Soak wood chips 30 minutes.

Step 3

Meanwhile, rinse turkey; drain cavity well, and pat dry. Place carrots and next 2 ingredients in cavity. Tie ends of legs together with kitchen string; tuck wing tips under.

Step 4

Light 1 side of grill, heating to 300° to 325° (medium-low) heat, leaving other side unlit. Close grill lid, and maintain internal temperature at 300° to 325°.

Step 5

Drain wood chips, and place in center of a 12- x 20-inch piece of heavy-duty aluminum foil. Wrap to form a packet. Pierce several holes in packet; place directly on lit side of grill.

Step 6

Place 1 disposable roasting pan inside second pan. Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper.

Step 7

Smoke turkey, covered with grill lid and maintaining internal temperature at 300° to 325°, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°. Remove carrots, onion, and apple from cavity, and discard. Let turkey stand 30 minutes at room temperature before slicing.

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