Smoke Roasted Turkey
|Kosher salt||2 Cup (32 tbs)|
|Granulated sugar substitute||1⁄2 Cup (8 tbs)|
|Fresh turkey||14 Pound (1 Whole, Preferably Free Range, Giblets Removed)|
|Pepper||1 1⁄2 Teaspoon|
|Onions||2 , quartered but left unpeeled|
|Fresh thyme||1 Bunch (100 gm)|
|Garlic||10 Clove (50 gm), unpeeled|
1. Mix water, salt, and sugar substitute in a large container. If this container is large enough to hold the turkey and will fit in your refrigerator, add turkey and refrigerate. Otherwise, put turkey in a large plastic bag and pour in brine. Refrigerate for at least 24 hours but no longer than 48 hours.
2. Prepare a gas grill for indirect heat or build a fire on one side of a charcoal grill.
3. Remove turkey from brine. Rinse turkey and pat dry. Season turkey cavity with 1/2 teaspoon pepper and outside with 1 teaspoon pepper. Stuff onions, thyme, and garlic in cavity; set turkey on grill away from direct heat. Cover and grill until an instant-read thermometer inserted between breast and thigh registers 165° to 170°F, 2 1/2 to 3 hours, turning 180 degrees every hour to promote even cooking. If you are using a charcoal grill you will need to add 5 to 6 briquettes every hour. Transfer turkey to a platter and let stand 15 minutes before carving.