Smoked Turkey

I concede - my husband hit a "Home Run"...He loves to grill and has been experimenting with his new grill (a Big Green Egg) we decided this year we would go for it and try our Thanksgiving turkey out there under the Colorado skies!  Throw caution to the wind and no matter what the results were - we'd deal with it.  Boy - we totally fell into this one - it was truly an amazing tasting bird.  Mike used a light hickory (2 large chunks, bark taken off & soaked in water for 2 hours) We brined the bird for 12 hours (overnight) and ended up with just the perfect blend of - well, everything from spices to smoke to herbs!!  I don't think I can go back to a turkey done in the oven...I think he's ruined me and he will be cooking the bird for future Festivities!   If you have time, give this recipe a try! ~Enjoy! and Happy Thanksgiving!   

Brined/Smoked Turkey 

Ingredients

Brine: 
16 cups (1 gallon) water
1/2 cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
2 yellow onions, quartered
1/2 heads garlic, halved horizontally
1 (15-pound) turkey

Stuffing for the Cavity of Bird: 
2 lemons, quartered
10 sprigs thyme
1 onion, quartered 
1/4 cup olive oil
Freshly ground black pepper
Salt 

Instructions
Set the EGG for indirect cooking at 350ºF 

Brine: 
Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt,  the quartered onions and 1/2 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2-1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids.

Prepare the Bird: 
Stuff the turkey cavity with the lemon quarters, onion, thyme, salt & pepper. Brush the turkey with olive oil and season with pepper and salt or we use "Black Dog Belly Rub".
If smoking, place the hickory chips over the hot coals and, using barbecue mitts.
Add the ConvEGGtor legs up
Place the Drip Pan filled with a bit of apple juice onto ConvEGGtor.
Place the Cooking Grill Grate on top (brushed with olive oil)
Place Turkey (wings tucked) onto Cooking Grill Grate and close the lid of the EGG.
Cook for at least 2 hours, not opening grill.
If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil.
Check the Turkey after 2 hours, add more coals or smoke chips if preferred, tent with foil if browning too fast. 
Continue cooking until the instant read thermometer registers 165F in the breast and 180F in the thickest part of the thigh.
A 15 pound Turkey takes approximately 3.5 hours to fully cook a turkey from a defrosted state. 
Remove the turkey from the EGG and let rest for 15 to 20 minutes before carving and serving.
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Serves 8
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