1 Turkey (14 - 16 lbs)
1 Brine Recipe
1/2 cup butter, softened
1 lemon, cut in half
1 garlic head, cut in half
Fresh Thyme
First part to this turkey recipe is keeping it cold until 24 hours prior to smoking. Either in a cooler or the refrigerator with a temperature between 35 and 40 degrees. If the bird is frozen, defrosting can take up to 3 days.
When the bird is defrosted, 24 hours prior to smoking, prepare the brine. Place the turkey in the cold brine and let it rest. Flip the bird half way through the brine process. Click here for brine recipe and instructions.
Then an hour before smoking take the turkey out of the brine, disposing liquid and leftover marinating herbs and spices and pat dry with paper towels to get off any excess moisture. Place the bird on your smoking pan (we used a disposable pan, but you can use a roasting pan) and begin prepping the turkey.
Mix butter with fresh thyme, salt and pepper and set aside. Squeeze the lemon inside the cavity and stuff it with the lemon and garlic halves. Now, with your hands rub the butter all over the breasts, legs and thighs, leaving a little for the inside cavity as well. With twine truss the turkey, either the way you know best, or with the help of this video from Alton Brown.
Start grill on smoke with lid open until fire is established (about 5 minutes). Switch to “medium” or 300 degrees on the digital thermostat. Place turkey on the center of the grill, close lid and cook for 3 ½ to 4 hours or until internal meat temperature is 160 to 165 degrees in the thickest part of the breast. Allow to rest for 20-30 minutes before carving. Enjoy!
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