This grilled turkey has become a tradition at our house. Our guests love its hickory-smoked flavor. Conveniently, it makes the oven available for the many side dishes I like to prepare to go with it.
—KIM RUSSELL NORTH WALES, PA
PREP: 45 MIN. + MARINATING GRILL: 2 HOURS + STANDING MAKES: 12 SERVINGS
2 cups packed brown sugar
3/4cup salt
1 jar (6 ounces) pickled ginger slices, drained
4 bay leaves
2 whole garlic bulbs, halved
2 tablespoons minced fresh marjoram or 2 teaspoons dried marjoram
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage
2 teaspoons crushed red pepper flakes
3 quarts water
1 1/2 cups reduced-sodium soy sauce
1 cup maple syrup
1 turkey (12 to 14 pounds)
4 cups soaked hickory wood chips
1 large onion, cut into wedges
1 large navel orange, cut into wedges
6 garlic cloves, peeled
1/4 cup canola oil
2 tablespoons sesame oil
1. In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature.
2. Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
3. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to the manufacturer’s directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin.
4. Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent the turkey with foil; grill 1-2 hours longer or until a thermometer in thigh reads 180°. Cover and let stand 15 minutes before carving.
NOTE It is best not to use a prebasted turkey for this recipe.