Grilling Time: 1.5 hours (for 16lb bird)
1 Whole, Young Turkey (about 16 lbs)
1/4 cup Olive Oil
1 cup Weber Beer Can Chicken Seasoning
1 cup Yellow Onion, medium dice
1/2 cup Celery, medium dice
1/2 cup Carrot, medium dice
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
2 cups Chicken Broth
1/2 bag Charcoal
1 pound Hickory Wood Chunks
Optional: Brine the turkey using the "Cider Brine" recipe first by submerging it in the brine for 18 hours in your refrigerator. Then drain the bird and proceed with the recipe as written below.
- Make sure the turkey is fully thawed out. This may take as many as 3 days in the refrigerator. If the turkey is fresh, no thawing is necessary.
- Clean out the giblets and extra "stuff" from the cavity.
- Once the turkey is thawed and clean, place it on a sheet pan, uncovered for 12 hours and refrigerate.
- Rub the olive oil all over the turkey, then season it with the beer can chicken seasoning all over.
- In a mixing bowl, combine onion, celery, carrot, rosemary, thyme and sage. Set aside.
- Place one foil pan inside another. Lay the vegetable mixture from step 6 in the bottom of the top pan and pour in the chicken broth.
- Place the turkey, breast side down, inside the foil pan on top of the vegetable/broth mixture.
- Prepare the grill for indirect, medium-heat cooking (about 350°F-400°F), with the coals in two piles towards either side of the grill with the center totally empty.
- Add the wood chunks divided between both sides of charcoal.
- Grill over indirect, medium heat for 1 hour with the lid closed. Grill temperature should stay between 350°F-400°F.
- After 1 hour, flip the turkey over so the breast side is facing up. Grill 30 minutes more.
- After the 30 minutes has passed, take the temperature of the turkey in at least 3 separate places. You are looking for an internal temperature of 155°F for at least 3 seconds.
- If the turkey needs more, cook it longer, other check to see if the wings/legs need to be wrapped with foil.
- Once the bird has cooked through, remove it from the grill and place it on a platter. Cover this loosely with foil and let it sit for at least 20 minutes to rest before serving.
Yield: 1 gallon
2 cups Hard cider or applejack brandy
6 cups Kosher salt
6 cloves Garlic, crushed
2 Lemons, sliced thickly
3 cups Sugar, granulated
12 cups Water
2 tablespoons Dried Rosemary
2 tablespoons Dried Sage
12 teaspoons Dried Thyme
2 teaspoons Black Pepper, whole peppercorns
- Place the hard cider, salt, rosemary, garlic, lemon slices, sugar, water, thyme sage and pepper into a sauce pot and bring to a quick boil.
- Right when it comes to a boil, take it off the heat and chill it quickly by placing the whole pot into a sturdy bowl (or your sink) filled with ice and water.
- When the brine is chilled to below 50°F (take a temperature with a thermometer), Strain it into a container (or containers) large enough to hold it. This can be kept, well covered, in the cooler for up to 3 weeks.
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