5. Grill-smoked turkey
- 3 cups wood chips
- 1 (12 pound) turkey, neck and giblets removed
- Olive oil
- Salt and pepper
- 2 onions, quartered
- 2 oranges, quartered
- 3 sprigs rosemary
- 12 garlic cloves
- Kitchen twine
- Soak the wood chips in hot water for 1 hour.
- Place the drained wood chips in a smoking box or a 9 x 9-inch aluminum pan covered with foil with holes poked on top.
- Remove the top grate of the grill, and place the wood chip box to one side of the grill. Place a small, shallow, aluminum pan over the other area to catch the turkey drippings.
- Heat the grill to medium heat (350 degrees F). Smoke should start to escape when the grill is ready.
- Meanwhile, rub the turkey, including the cavity, with the oil, salt and pepper.
- Stuff the cavity with the onions, oranges, garlic and rosemary. Tie the legs together.
- Pour 2 cups of water into the drip pan, and brush the grate with olive oil.
- Place the turkey on the grill breast side up.
- Cook for 2 hours (or 11 minutes per pound).
- When the internal temperature of the turkey reads 155 degrees F, remove it from the grill, and let it rest for 15 minutes before carving.
More on Thanksgiving dinner
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The dos and don’ts of carving a turkey — 9 tips for the perfect bird
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