Smoke Roasted Turkey Recipe
Ingredients
| Water | 1 Gallon | |
| Kosher salt | 2 Cup (16 tbs) | |
| 1/2 cup granular sugar substitute | ||
| Turkey | 1 | |
| Pepper | 1 1/2 Teaspoon | |
| 2 onions, quartered but left unpeeled | ||
| Thyme | 1 Bunch (100gm) | |
| Garlic | 10 Clove (5gm), unpeeled | |
Directions
1. Mix water, salt, and sugar substitute in a large container. If this container is large enough to hold the turkey and will fit in your refrigerator, add turkey and refrigerate. Otherwise, put turkey in a large plastic bag and pour in brine. Refrigerate for at least 24 hours but no longer than 48 hours.
2. Prepare a gas grill for indirect heat or build a fire on one side of a charcoal grill.
3. Remove turkey from brine. Rinse turkey and pat dry. Season turkey cavity with 1/2 teaspoon pepper and outside with 1 teaspoon pepper. Stuff onions, thyme, and garlic in cavity; set turkey on grill away from direct heat. Cover and grill until an instant-read thermometer inserted between breast and thigh registers 165° to 170°F, 2 1/2 to 3 hours, turning 180 degrees every hour to promote even cooking. If you are using a charcoal grill you will need to add 5 to 6 briquettes every hour. Transfer turkey to a platter and let stand 15 minutes before carving.
2. Prepare a gas grill for indirect heat or build a fire on one side of a charcoal grill.
3. Remove turkey from brine. Rinse turkey and pat dry. Season turkey cavity with 1/2 teaspoon pepper and outside with 1 teaspoon pepper. Stuff onions, thyme, and garlic in cavity; set turkey on grill away from direct heat. Cover and grill until an instant-read thermometer inserted between breast and thigh registers 165° to 170°F, 2 1/2 to 3 hours, turning 180 degrees every hour to promote even cooking. If you are using a charcoal grill you will need to add 5 to 6 briquettes every hour. Transfer turkey to a platter and let stand 15 minutes before carving.
Chef
