Hickory turkey

With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table—Kim Russell, North Wales, Pennsylvania
Photo by rose c.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

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.

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