Hickory Turkey

Name: Hickory Turkey
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

19 ingredients

4 steps

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

Directions

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.
2

Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine 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.
3

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.
4

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 thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.