Grilled Turkey...
1 brined turkey
Olive oil for brushing (about 1/2 cup)
8 cups hickory chips
One hour before you are ready to grill, place the hickory chips in a large bowl, cover with cold water, and soak. In the meantime, secure the legs of the turkey with a 1-foot length of kitchen twine by bringing the legs together, wrapping the string around the ends (knobs) of the legs, and then tying the string with a knot. Trim any extra length of string. Rub or lightly brush the turkey with olive oil. Place the bird, breast-side down, on a V-shaped roasting rack, and set it inside a heavy-gauge disposable roasting pan.
Drain the soaking hickory chips. Make three aluminum foil pouches containing the chips. To make the pouches, cut three 16-inch-long pieces of heavy-duty foil. Fold each in half to make a pouch about 8 inches long, and fill with one-third of the chips.
Twenty minutes prior to grilling, preheat the grill with all burners on high. Turn off the burner directly below where the turkey will rest, and adjust the other burner(s) to medium-high. Place one pouch of wood chips directly on the heat source. Place the roasting pan on the cooking grate on the side of the gas grill that has been turned off. Close the grill lid.
Grill-roast the turkey for one hour. Open the grill lid. Add more wood chips. With a wad of paper towels in each hand, or a set of turkey-turners, turn the turkey, breast-side up, and arrange it so the leg and wing that were facing the dire are now facing away from it. Continue cooking, with the lid closed, for another 45 minutes.
Add more wood chips. Turn the turkey once more again so that the leg and wing that were facing the fire are now facing away from it. Continue cooking, with the lid closed, for another 45 minutes. Using an instant-read thermometer, check the internal temperature of the turkey by placing the thermometer into the thickest part of the thigh. Check both thighs. When the thermometer registers 165 degrees, the turkey is done.
Transfer the turkey to a carving board or platter, and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
Olive oil for brushing (about 1/2 cup)
8 cups hickory chips
One hour before you are ready to grill, place the hickory chips in a large bowl, cover with cold water, and soak. In the meantime, secure the legs of the turkey with a 1-foot length of kitchen twine by bringing the legs together, wrapping the string around the ends (knobs) of the legs, and then tying the string with a knot. Trim any extra length of string. Rub or lightly brush the turkey with olive oil. Place the bird, breast-side down, on a V-shaped roasting rack, and set it inside a heavy-gauge disposable roasting pan.
Drain the soaking hickory chips. Make three aluminum foil pouches containing the chips. To make the pouches, cut three 16-inch-long pieces of heavy-duty foil. Fold each in half to make a pouch about 8 inches long, and fill with one-third of the chips.
Twenty minutes prior to grilling, preheat the grill with all burners on high. Turn off the burner directly below where the turkey will rest, and adjust the other burner(s) to medium-high. Place one pouch of wood chips directly on the heat source. Place the roasting pan on the cooking grate on the side of the gas grill that has been turned off. Close the grill lid.
Grill-roast the turkey for one hour. Open the grill lid. Add more wood chips. With a wad of paper towels in each hand, or a set of turkey-turners, turn the turkey, breast-side up, and arrange it so the leg and wing that were facing the dire are now facing away from it. Continue cooking, with the lid closed, for another 45 minutes.
Add more wood chips. Turn the turkey once more again so that the leg and wing that were facing the fire are now facing away from it. Continue cooking, with the lid closed, for another 45 minutes. Using an instant-read thermometer, check the internal temperature of the turkey by placing the thermometer into the thickest part of the thigh. Check both thighs. When the thermometer registers 165 degrees, the turkey is done.
Transfer the turkey to a carving board or platter, and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
posted by Cortney at 7:36 AM
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