Description
This brined turkey recipe is perfect for smoking on a kamado grill and beats a traditional roasted turkey or a bird on the BBQ because of its incredible wood-fired flavor. You can opt to spatchcock the turkey and omit the stuffing ingredients if you are short on time. You can also make this Thanksgiving turkey on a pellet grill if you don’t have a BGE.
Ingredients
Units
Scale
- 12lb turkey
- 3 cups chopped potatoes
- 1/2 cup firmly packed brown sugar
- 1 cup kosher salt
- 1/4 cup olive oil
- 1 tsp freshly ground black pepper
- 1–gallon water
- 1 tsp garlic powder
- 1 garlic head
- 2 lemons, quartered
- 3 yellow onions, quartered
- Rind of 1 navel orange
- 3 sprigs rosemary
- 10 sprigs thyme
- 10 sprigs sage
Instructions
- Prepare the turkey brine by placing the water in a large bowl and adding the salt. Add brown sugar, orange rind, rosemary, salt, two-thirds of the quartered lemons and onions, and one clove of garlic that has been halved into the mixture. Once the sugar and salt have been dissolved, stir the mixture until it is combined.
- The giblets from the turkey should be removed from the bird and stored for use in the future. Place the turkey and brine into a container and refrigerate for 24 hours, ensuring the turkey remains fully submerged in the brine.
- Soak 2 cups of hickory or pecan chips in water.
- Preheat the BGE to 325°F/163°C. It is important to sprinkle the smoking chips over the charcoal before adding the conveggtor.
- As soon as the turkey has been taken from the brine, it should be rinsed thoroughly to remove brining liquid and then blotted dry with paper towels. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup of potatoes. The turkey should be brushed with olive oil and then season with salt, pepper, and garlic powder liberally.
- In the drip pan add any remaining potatoes, then place the roasting rack on top of the pan. Place the drip pan in the EGG and place the turkey on the roasting rack.
- The turkey should be smoked for 12 minutes per pound until the internal temp reaches 165°F/74°C. Be sure to check the internal temperature in the thickest part of the breast and the thigh, without touching the bones. The turkey should be tented with aluminum foil if it begins to brown too quickly. Drippings from the drip pan can be used to make gravy if you desire.
- After removing the turkey from the BGE, let it rest for 15 to 20 minutes before you carve it. Then load up your plate and enjoy the best turkey you’ll ever have!
- Prep Time: 30 minutes
- Rest Time: 10 minutes
- Cook Time: 145 minutes
Nutrition
- Serving Size: 6 ounces
- Calories: 192
- Sugar: 6.9g
- Sodium: 2040mg
- Fat: 5.1g
- Saturated Fat: 0.2g
- Carbohydrates: 13.2g
- Fiber: 0.7g
- Protein: 23.1g
- Cholesterol: 93mg