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Grill Roasted Turkey - for Charcoal Grill
Cummulative Rating
N/A
Difficulty
Involved |
Ingredients
2 cups kosher or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked
6 wood chunks (each about 3 inches long) or 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 or overnight.
Toward the end of the brining time, soak wood chunks or chips in bowl with cold water to cover for 1 hour and drain. If using chips, place half the soaked chips on 18-inch square of heavy-duty aluminum foil and seal to make a packet. Use fork to tear about 6 holes in foil to allow smoke to escape.
Fill 1 large chimney generously with charcoal (about 70 briquettes) and ignite; burn until briquettes are completely covered with light gray ash.
Meanwhile, spray V-rack with gf cooking spray. Remove turkey from brine and rinse inside and out under cold 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, in V-rack.
Empty coals into grill and pile onto one side. Place 3 soaked wood chunks or 1 wood chip packet on top of coals. Position grill rack over coals and place V-rack with turkey over cool part of grill; open grill lid vent halfway and cover, positioning vent over turkey. Cover and grill-roast 1 hour.
Remove lid from grill. Using thick potholders, transfer V-rack with turkey to rimmed cookie sheet or roasting pan. Remove grill rack and add 3 remaining soaked wood chunks or 12 new briquettes and remaining wood chip packet on top of coals; replace grill rack. With wad of paper towels in each hand, flip turkey breast-side up in rack. Return V-rack with turkey to cool side of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast 45 minutes.
Using thick potholder, carefully turn V-rack with turkey (breast remains up) so that leg and wing that were facing coals are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook. Cover and continue grill-roasting until thermometer inserted into thigh registers 175 to 180ºF, 15 to 45 minutes more. During the last 30-40 minutes baste turkey with apple juice or apple cider. Remove turkey from grill, cover loosely with foil and let rest 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. Maintain the internal temperature of the grill between 220 and 250 degrees F. 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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