Simple Barbecued Turkey
Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing.
From: PatioDaddio — November 1, 2009
Submerge the turkey, breast end down, in the brine and cover the bucket with foil.
Wrap the bucket with old towels, or (even better) a sleeping bag.
Let the turkey brine for 8-12 hours.
Important: The bird must be kept at 40º or colder at all times, so monitor your ice and add more as necessary.
Remove the turkey from the brine (gently) onto a large sheet pan.
Let the turkey drain about 20 minutes.
Start your fire and prepare for indirect cooking at medium-high heat (about 325º).
Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you’re using a gas grill, make a smoker pouch.
Pat the turkey dry with paper towels.
Smear the entire surface of the turkey with the oil.
Sprinkle the entire bird with a moderate coat of the seasoning.
Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).
Oil the grate of your grill/smoker.
Cook the turkey indirect until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).
Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes.
Carve, serve, and enjoy.