BGE SMOKED TURKEY

BGE Smoked Turkey image

Number Of Ingredients 14

Steps:

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions and 1 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 2½ 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. Place bagged Turkey inside a large plastic bucket and refrigerate for at least 12 hours.
Soak 4 cups of wood to smoke (hickory or apple wood are good) for at least one hour.
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. Fill one or two plastic grocery bags with ice and place over the breasts of the bird for at least 30 minutes.
Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, and sage. Brush the turkey with olive oil and season with pepper and garlic powder.
Set up the BGE for indirect cooking. Once the coals are ready, place half of the smoking wood directly on the coals. Add the BGE plate setter, drip pan and grill.
Cook for 2.5 hours. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165 degrees.