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This grill recipe uses a technique called indirect cooking or indirect grilling.
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This simply means that the food is not set directly over the coals or burners as it cooks in a covered grill.
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Essentially, this is grill roastingheat rises and reflects off the lid and sides of the grill, circulating the heat.
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Indirect grilling is used for long, slow cooking; it is the best method for barbecuing whole chickens, roasts, ribs, and turkeys.
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The directions are for a gas grill with more than one burner, or a charcoal-burning, kettle-style grill with a vented lid.
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One hour before you are ready to grill, place the hickory chips in a large bowl, cover with cold water, and soak.
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In the meantime, secure the legs of the turkey with a 1-foot length of kitchen twine by bringing the legs together, wrapping the string around the ends (knobs) of the legs, and then tying the string with a knot.
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Trim any extra length of string.
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Rub or lightly brush the turkey with olive oil.
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Place the bird, breast-side down, on the roasting rack, and set it inside the disposable roasting pan.
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Drain the soaking hickory chips.
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Make 3 aluminum foil pouches or use the disposable foil pie plate.
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(Skip this step if your gas grill has a smoker box, and follow the manufacturers instruction for using wood chips.)
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To make the puches, cut three 16-inch-long pieces of heavy-duty foil.
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Fold each in half to make a pouch about 8 inches long, and fill with one-third of the wood chips.
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Crimp the edges together to seal, and then poke holes in the top of the pouch.
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If using a small disposable foil pie plate, fill it with one-third of the chips.
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(The pie plate will be refilled twice as the chips burn down.)
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FOR A CHARCOAL GRILL: Forty-five minutes prior to grilling, prepare a hardwood charcoal or charcoal briquette fire.
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When the coals are covered with a gray ash, mound them on one side of the grill.
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Place 1 pouch or the pie plate of wood chips directly on the coals.
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Place the roasting pan on the cooking grate near, but not over, the coals.
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Close the grill lid.
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FOR A GAS GRILL Twenty minutes prior to grilling, preheat the grill with all burners on high.
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Turn off the burner directly below where the turkey will rest, and adjust the other burner(s) to medium-high.
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Place the drained wood chips in the smoky box, or place 1 pouch or the pie plate of wood chips directly on the heat source.
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Place the roasting pan on the cooking grate on the side of the gas grill that has been turned off.
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Close the grill lid.
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Grill-roast the turkey for 1 hour.
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Open the grill lid.
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Add more wood chips if needed.
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With a wad of paper towels in each hand, turn the turkey, breast-side up, and arrane it so the leg and wing that were facing the fire are now facing away from it.
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Continue cooking, with the lid closed, for another 45 minutes.
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While the turkey is grill-roasting, begin the optional Giblet Gravy by making the stock (recipe follows).
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Check the wood chips and add more, if needed.
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Turn the turkey once again so that the leg and wing that were facing the fire are now facing away from it.
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Continue cooking, with the lid closed, for another 45 minutes.
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Using an instant-read thermometer, check the internal temperature of the turkey by placing the thermometer into the thickest part of the thigh.
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Check both thighs.
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When the thermometer registers 165 F, the turkey is done.
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Transfer the turkey to a carving board or serving platter, and cover the breast loosely with aluminum foil.
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Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
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While the turkey rests, finish making the Giblet Gravy.
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Carve the turkey (see Note).
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Serve, accompanied by the sauceboat of gravy or barbecue sauce.
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TO MAKE THE GIBLET GRAVY Begin the gravy by first making a stock out of the giblets.
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In a medium saucepan, heat the oil over medium heat.
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Saute the giblets until brown on all sides, about 5 minutes.
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Remove the liver and cool for 10 minutes; then cover and refrigerate.
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Add the onion, carrot, thyme, parsley, bay leaf, peppercorns, and 6 cups of cold water to the pan.
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Bring to a boil over medium-high heat, and then turn the stock to low.
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Skim any brown foam that rises to the top.
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Simmer the stock, until it reduces by half, about 1 hour.
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Pour the stock through a fine-mesh strainer set over a small bowl or 4-cup glass measure.
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Set aside the neck, gizzard, and heart until cool enough to handle.
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Discard the rest of the solids.
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Set the stock aside, and when the fat rises to the top, skim it.
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Shred the meat from the neck and add to the stock.
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Finely dice the gizzard, heart, and reserved liver, and add to the stock.
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Transfer to a small saucepan and set aside.
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Bring the stock and chopped giblets to a simmer over medium heat.
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Place the flour in a 1-cup measure, add a small amount of simmering liquid, and blend until smooth.
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Slowly pour this into the gravy and whisk until thickened, about 3 minutes.
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Season to taste with salt and pepper.
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Transfer to a small bowl or sauceboat when ready to serve.
