Grilled Herb-Rubbed (Gluten-Free) Turkey
The following directions are for a 3-burner gas grill. If using a charcoal barbecue, light briquettes in a chimney. Remove the top grill rack. Place the briquettes at the left and right sides of the bottom rack, and place a cake pan in the center. Replace the top grill rack, and then continue as below. Adjust the temperature of the grill by opening and closing the vents. You may need to light additional briquettes in a chimney to replenish during cooking.8 to 10 servings
Ingredients
- 12-14 lb turkey
- 2½ tablespoons coarse kosher salt, plus more as needed
- 1½ tablespoons minced fresh rosemary, plus 1 tablespoon for sprinkling
- 1½ tablespoons minced fresh thyme, plus 1 tablespoon for sprinkling
- 1½ tablespoons minced fresh tarragon, plus 1 tablespoon for sprinkling
- Freshly ground black pepper
- 1½ cups apple wood chips
- Olive oil
Instructions
- 4 days before cooking the turkey: Remove the turkey from the bag, remove the giblets and any loose fat from the cavities. Pat the turkey dry with paper towels. In a small bowl combine 2½ tablespoons salt, 1½ tablespoons minced fresh rosemary, 1½ tablespoons minced fresh thyme, and 1½ tablespoons minced fresh tarragon. Sprinkle the inside of the turkey lightly with salt and pepper. Rub the salt and herb mixture over the outside of the turkey, being generous over the breast and thighs. Place the turkey in a large plastic bag. Refrigerate for 3 days, massaging the salt mixture into the turkey once a day.
- 1 day before cooking the turkey: Pat the turkey dry and place on a pan just large enough to hold it (I use a pizza pan). Refrigerate it uncovered overnight.
- 1 hour before cooking the turkey: Remove the turkey from the refrigerator and let it stand at room temperature.
- 45 minutes before cooking the turkey: Place the apple wood chips in a small bowl and cover with water.
- 15 minutes before cooking the turkey: Drain the wood chips and place in a smoke box or wrap in foil, leaving the ends of the foil open. Place the smoke box or foil package on top of the right or left burner, under the grill rack. Place a 9”-10” cake pan on top of the middle burner, in the center, under the grill rack. Light the 2 side burners, leaving the middle burner unlit. Cover the barbecue and preheat to 300°F to 325°F.
- Meanwhile, brush the turkey all over with olive oil. Sprinkle with pepper and 1 tablespoon each minced rosemary, thyme, and tarragon. Tuck the wings under the turkey. Using kitchen twine, tie the legs together loosely.
- When the temperature of the barbecue reaches 300°F to 325°F, place the turkey directly on the grill rack, over the cake pan. Close the barbecue and cook until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 2½ to 2¾ hours. Transfer the turkey to a platter. Tent lightly with foil and let rest 30 minutes before serving.