Total Calories: 947
TO MAKE THE BRINE: In a large saucepan or stockpot, combine the brine ingredients and bring to a boil over high heat. Boil for about 1 minute, then remove from the heat. Add about 4 cups ice cubes and allow the brine to cool to room temperature, about 1 1/2 hours.
Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water, drain, and place in a 5-gallon bucket or other container large enough to hold it easily (see REFERANCE & APPENDIX, _Turkey On The Grill: Have You Tried It Yet?). Pour the cooled brine over the turkey. If necessary, place a heavy weight on the turkey to keep it completely submerged. Cover the container with plastic wrap and refrigerate for about 24 hours.
Remove the turkey from the brine and pat dry with paper towels. Discard the brine. Truss the turkey with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Pin the neck skin flap to the body with two or three small trussing needles. Place the turkey on a roast holder set inside a heavy-gauge aluminum foil pan and lightly brush or spray with canola oil.
Follow the grill's instructions for using wood chunks.
Grill the turkey over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2 1/4 to 3 hours. After about 45 minutes, when the wings and drumsticks are golden brown, wrap them with aluminum foil to prevent them from burning. When the breast is golden brown, loosely cover it with foil. When fully cooked, transfer the turkey to a cutting board or platter, loosely cover the whole bird with foil, and allow to rest for about 20 minutes before carving.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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