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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving tableKim Russell, North Wales, Pennsylvania Ingredients:
2 cups packed brown sugar |
3/4 cup 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 |
Directions:
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 manufacturerâs 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 turkey with foil; grill 1-2 hours longer or until a meat thermometer reads 180°. Cover and let stand for 15 minutes before carving. Yield: 12 servings.
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