How To Smoke A Turkey On The Grill Food

HOW TO SMOKE A TURKEY ON THE GRILL

Steps:

• Gather the ingredients.
• Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved.
• Skim off any foam that forms on the top and let cool.​
• In a large (5-gallon or larger) stockpot or similar container, combine the apple juice mixture with 3 quarts of water, oranges, ginger, cloves, bay leaves, and garlic.
• Remove any fatty deposit you might find on the turkey and everything from the body cavity.
• Place the turkey in the brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged.
• Place the hickory chips in water and prepare your grill for indirect grilling on medium heat.
• Remove the turkey from brine and pat dry with paper towels.
• Tie the legs together with string and lightly brush the turkey with vegetable oil.
• Preheat your grill to about 325 F/165 C. Place the turkey on a roasting rack inside a foil pan. Place on the grill away from direct heat.
• After 30 to 40 minutes, you will need to wrap the wings in foil to keep them from burning.
• Brush with vegetable oil periodically. If the breasts start to get too brown, cover with foil. The smoked turkey is done when the internal temperature reaches about 175 F/80 C in the thigh or about 165 F/75 C in the breast. You should expect it to take about 12 to 14 minutes per pound.
• When done, remove from the grill and let rest for about 15 minutes.
• Carve and serve.

SMOKED WHOLE TURKEY

Steps:

• Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
• Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
• Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
• Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
• Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.