- 1 (12- to 14-lb.) whole fresh or frozen turkey, thawed
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 fresh thyme sprigs
- 2 fresh sage sprigs
- Kitchen string
- 1 (12 7/8- x 10-inch) disposable aluminum foil roasting pan
- 1 cup butter, softened
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 to 2 cups hickory or oak wood chips
How to Make It
Light 1 side of grill, heating to 225° to 250°; leave other side unlit. Close grill lid, and maintain temperature 15 to 20 minutes.
Remove giblets and neck from turkey; pat turkey dry. Sprinkle salt and pepper over skin and inside turkey cavity; place thyme sprigs and sage sprigs inside cavity. Tie ends of legs together with string, and tuck wing tips under; place turkey, breast side up, in pan.
Stir together softened butter, chopped sage, and chopped thyme. Shape butter mixture into a 2-inch ball; press ball firmly onto top of turkey breast. Cover roasting pan with a double layer of heavy-duty aluminum foil, sealing edges tightly. Cut a 2- x 1-inch hole in foil directly over butter.
Place wood chips directly on hot coals. Place pan with turkey on unlit side of grill; cover with grill lid.
Smoke turkey, maintaining temperature inside grill between 225° and 250°, for 6 to 7 hours or until a meat thermometer inserted in thickest portion of turkey thigh registers 165° to 170°. Peel back foil from turkey during last 1 to 1 1/2 hours of cooking time.
Remove turkey from grill; let stand 15 minutes before carving.