|Brined turkey||16 Pound (Made With Apple Cider Brine)|
|Olive oil||1⁄2 Cup (8 tbs) (For Brushing)|
|Hickory chips||8 Cup (128 tbs)|
|Vegetable oil||2 Tablespoon|
|Turkey giblets||1 Pound (Neck, Tail, Gizzard, Liver, And Heart)|
|Yellow onion||1 Small, quartered (Do Not Peel)|
|Carrot||1 Medium, cut in to chunks (Do Not Peel)|
|All purpose flour||2 Tablespoon|
|Ground pepper||To Taste|
One hour before you are ready to grill, place the hickory chips in a large bowl, cover with cold water, and soak.
In the meantime, secure the legs of the turkey with a 1-foot length of kitchen twine by bringing the legs together, wrapping the string around the ends (knobs) of the legs, and then tying the string with a knot.
Trim any extra length of string.
Rub or lightly brush the turkey with olive oil.
Place the bird, breast-side down, on the roasting rack, and set it inside the disposable roasting pan.
Check the wood chips and add more, if needed.
Turn the turkey once again so that the leg and wing that were facing the fire are now facing away from it.
Continue cooking, with the lid closed, for another 45 minutes.
Using an instant-read thermometer, check the internal temperature of the turkey by placing the thermometer into the thickest part of the thigh.
Check both thighs.
When the thermometer registers 165°F, the turkey is done.
Transfer the turkey to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
While the turkey rests, finish making the Giblet Gravy.
TO MAKE THE GIBLET GRAVY Begin the gravy by first making a stock out of the giblets.
In a medium saucepan, heat the oil over medium heat.
Saute the giblets until brown on all sides, about 5 minutes.
Remove the liver and cool for 10 minutes; then cover and refrigerate.
Add the onion, carrot, thyme, parsley, bay leaf, peppercorns, and 6 cups of cold water to the pan.
Bring to a boil over medium-high heat, and then turn the heat to low.
Skim any brown foam that rises to the top.
Simmer the stock, until it reduces by half, about 1 hour.
Pour the stock through a fine-mesh strainer set over a small bowl or 4-cup glass measure.
Set aside the neck, gizzard, and heart until cool enough to handle.
Discard the rest of the solids.
Set the stock aside, and when the fat rises to the top, skim it.
Shred the meat from the neck and add to the stock.
Finely dice the gizzard, heart, and reserved liver, and add to the stock.
Transfer to a small saucepan and set aside.
Bring the stock and chopped giblets to a simmer over medium heat.
Place the flour in a 1-cup measure, add a small amount of simmering liquid, and blend until smooth.
Slowly pour this into the gravy and whisk until thickened, about 3 minutes.
Season to taste with salt and pepper.