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1
Combine first 8 ingredients in very large pot.
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2
Bring mixture to simmer, stirring until salt and sugar dissolve.
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3
Cool brine completely.
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4
Rinse turkey inside and out.
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5
Place turkey in brine, pressing to submerge.
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6
Chill overnight, turning turkey twice.
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7
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray.
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8
Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue.
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9
Sprinkle each pile with generous 1/2 cup hickory chips.
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10
Place empty broiler pan between piles.
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11
Position grill at least 6 inches above briquettes.
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12
Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
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13
If using gas or electric barbecue: Preheat barbecue with all burners on high.
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14
Turn off center burner and lower outside burners to medium-low heat.
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15
Place generous 1/2 cup hickory chips in each of 2 broiler pans.
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16
Set pans over 2 lit burners.
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17
Place empty broiler pan over unlit burner.
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18
Position grill at least 6 inches above burners.
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19
Remove turkey from brine; discard brine.
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20
Pat turkey dry with paper towels.
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21
Place orange wedges in main cavity.
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22
Mix olive oil and sesame oil in small bowl.
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23
Brush over turkey.
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24
Arrange breast side up on grill, centering above empty broiler pan.
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25
Cover; cook until thermometer inserted into thickest part of thigh registers 160F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
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26
Bring all ingredients to simmer in heavy medium saucepan.
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27
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180F, covering any dark areas of turkey with foil, about 1 hour longer.
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28
Transfer turkey to platter.
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29
Tent with foil and let stand 30 minutes.
