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Yield: Serves 10 to 12
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| Because it's not possible to add more wood during the cooking process, a turkey grill-roasted over a gas fire will not taste as smoky as one roasted over charcoal. As with the charcoal recipe, check the internal temperature in the thigh when rotating the bird for the final time to get an idea of how much longer it needs to cook. |
RECIPE INGREDIENTS
| 2 cups kosher salt or 1 cup table salt |
| 1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration) |
| 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 (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a cool spot.)
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Toward end of brining time, soak wood chips in bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12 x 18-inch square of heavy-duty foil: To do so, make a 1-inch fold on one long side. Repeat 3 more times and turn fold up to create a sturdy side that measures about 1 inch high. Repeat process on other long side. With short side facing you, fold in both corners as if wrapping gift. Turn up inside inch or so of each triangle field to match rim on long sides of foil tray. Lift pointed end of triangle over rim of foil and down to seal. Repeat process on other short side. Place chips in foil tray.
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Meanwhile, spray V-rack with nonstick 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, in V-rack.
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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(s) 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 350 degrees, for 1 hour.
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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 grill-roasting for 45 minutes.
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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 (see note in Grill-Roasted Turkey for Charcoal Grill). Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 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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Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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