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Grill-Roasted Turkey - for the Gas Grill
Cummulative Rating
N/A
Difficulty
Medium |
Ingredients
2 cups kosher or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked
3 cups wood chips
2 tablespoons unsalted butter, melted
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Directions
Dissolve salt in 2 gallons water in large (at least 16 quart) stockpot or clean bucket. Add turkey and refrigerate or set in a very cool spot (between 32 and 40 degrees) 12 hours overnight.
Toward end of the brining time, soak wood chips in a bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12x18 inch square of heavy-duty foil. Place chips in foil tray.
Meanwhile, spray V-rack with gf vegetable cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast side down, on V-rack.
Position tray with chips on top of burner that will remain on during entire cooking time. Turn all burners to high, close lid, and heat grill until chips begin to smoke, 10 to 15 minutes. Turn off burner without chips; leave one on high. Place V-rack with turkey over cool part of grill; cover and grill-roast, regulating lit burner as necessary to maintain temperature between 300 and 350º, for 1 hour.
Open lid; with wad of paper towels in each hand, flip turkey breast side up. The leg and wing that were facing the lit burner should now be facing away from it. Close lid and continue to grill-roast for 45 minutes.
Using thick potholders, carefully turn rack with turkey (breast remains up) so that leg and wing that were facing lit burner are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook. Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180ºF, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest for 20 to 30 minutes; carve and serve.
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Tips
The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird at the 1-hour and 45 minute mark. If the thigh is nearly up to temperature (the final temperature should be 175-180ºF), check the temperature again after about 15 minutes. If the thigh is still well below temperature (145 degrees or cooler), don't bother checking the bird again for at least another 30 minutes.
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