Hickory turkey

By lamarandrose

With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table—Kim Russell, North Wales, Pennsylvania

Ingredients

• 2 cups packed brown sugar
• 3/4 cup salt
• 1 jar (6 ounces) pickled ginger slices, drained
• 4 bay leaves
• 2 whole garlic bulbs, halved
• 2 tablespoons minced fresh marjoram or 2 teaspoons dried marjoram
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons minced fresh sage
• 2 teaspoons crushed red pepper flakes
• 3 quarts water
• 1-1/2 cups reduced-sodium soy sauce
• 1 cup maple syrup
• 1 turkey (12 to 14 pounds)
• 4 cups soaked hickory wood chips
• 1 large onion, cut into wedges
• 1 large navel orange, cut into wedges
• 6 garlic cloves, peeled
• 1/4 cup canola oil
• 2 tablespoons sesame oil

Details

Cooking time 12mins
Adapted from tasteofhome.com

Preparation

Step 1

In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature.
Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer’s directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin.
Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a meat thermometer reads 180°. Cover and let stand for 15 minutes before carving. Yield: 12 servings.