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Grill-Roasted, Brined Turkey



2 cups kosher or 1 cup table salt

1 turkey (12 to 14 pounds), giblets and
tail removed, rinsed thoroughly, and wings tucked. (You can also use a 1/2 turkey)

3 cups wood chips and heavy-duty aluminum foil

Nonstick vegetable cooking spray

2 tablespoons unsalted butter, melted


1/2 Turkey on Grill

Dissolve the salt in 2 gallons of cold water in a large, (at least 16-quart) stockpot or clean bucket.
Add the turkey and refrigerate or set in a very cool spot (between 32-40 degrees)
12 hours or overnight.


Make an envelope out of the foil, add about 1/4 - 1/2 cup of your favorite wood chips.
Seal edges then punch holes all around. (I make several at a time)
Soak under water for about 30 minutes and drain. Place the foil pack with the
soaked wood chips on top of primary burner on your grill.
Turn all burners to high and preheat with the lid down until the chips are smoking
heavily, about 20 minutes. Add a new foil/wood chip pack about every 45 minutes.


Preheat grill.

 Meanwhile spray a v-rack with nonstick vegetable spray. Remove the turkey from the
brine and rinse inside and out under cool running water to remove all traces of salt.
Pat the turkey dry with paper towels, brush both sides with the melted butter.
Set the turkey, breast-side down in the v-rack. Place the V-rack and turkey on a
cookie sheet (not your best one) to catch drippings.

Turn off all burners but one. Leave the primary burner on high. Place the v-rack with the
turkey over the cooler part of grill. Cover and grill-roast, regulating the lit burner as necessary
to maintain a temperature between 300 and 350 degrees, for 1 hour.
Baste often (every 15 minutes or so) with butter or juices in the bottom of the cookie sheet.

Open the lid. With a wad of paper towels in each hand, flip the turkey breast-side up.
The leg and wing that were facing the lit burner should now be facing away from it.
If turkey is getting too browned, place a loose foil tent over the top side.
Close the lid and continue grill-roasting for another 45 minutes.

Using thick potholders, carefully turn the rack with the turkey (breast remains up)
so that the leg and wing that were facing the lit burner are now facing away from it.
Insert an instant-read thermometer into each thigh to check the temperature and gauge
how much longer the turkey must cook, check every 15 minutes, if it is almost 160 degrees.
If the temperature is closer to 145 degrees, check in 30 minutes.

 Close the lid and continue grill-roasting until a thermometer inserted into the thigh
registers 165 degrees.

Remove the turkey from the grill, leave covered loosely with foil, and let rest for 20 to 30 minutes.
Carve and serve the moistest and bestest turkey you have ever had!.

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