Grill-Roasted Turkey on a Charcoal Grill 
serves 10 to 12

Charcoal gives you the opportunity to add wood twice—at the outset of grilling and when the bird is turned breast-side up at the 1-hour mark—for a stronger smoke flavor. You will need six wood chunks, each about the size of a lemon, for this recipe. (For more information about wood chunks, see the Equipment Corner on page 183.) Hardwood charcoal burns faster and hotter than briquettes, so be sure to use briquettes when grill-roasting turkey. The total cooking time is 2 to 2 1/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird at the 1-hour-and-45-minute mark. If the thigh is nearly up to temperature (the final temperature should be 175 to 180 degrees), check the temperature again after about 15 minutes. If the thigh is still well below temperature (145 degrees or cooler), don’t bother checking the bird again for at least another 30 minutes.

2 cups kosher or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration at left)
Nonstick vegetable cooking spray
2 tablespoons unsalted butter, melted

1. Dissolve salt in 2 gallons of water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (between 32 and 40 degrees), 12 hours or overnight. (For information about brining outside of the refrigerator, see page 205.)

2. Toward end of brining time, cover six 3-inch wood chunks with water in medium bowl; soak wood chunks for 1 hour, then drain and set aside. 

3. Keep bottom vents on grill completely open. Ignite large chimney starter filled three-quarters with charcoal briquettes (about 4 ˝ quarts or 45 coals) and burn until covered with thin coating of light gray ash.

4. Meanwhile, spray V-rack with nonstick cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack. 

5. Empty coals into one side of grill, piling them up in mound two or three briquettes high. Place 3 wood chunks on top of charcoal. Put cooking grate in place and put V-rack with turkey over cool part of grill. Open grill lid vents halfway and cover, turning lid so that vents are opposite wood chunks to draw smoke through grill. Cover and grill-roast for 1 hour.

6. Remove lid from grill. Using thick potholders, transfer V-rack with turkey to rimmed baking sheet or roasting pan. Remove cooking grate and place 12 new briquettes and 3 remaining wood chunks on top of coals; replace grate. With wad of paper towels in each hand, flip turkey breast-side up in rack. Return V-rack with turkey to cool part of grill so that leg and wing that were facing coals are now facing away. Cover and grill-roast for 45 minutes. 

7. Using thick potholders, carefully turn V-rack with turkey (the breast remains up) so that leg and wing that were facing coals are now facing away from coals. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook (see note). 

8. Cover and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 15 to 45 minutes more. 

9. Remove turkey from grill, cover loosely with foil, and let rest 20 to 30 minutes. Carve and serve.