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1
Between 24 and 48 hours before cooking, rub the kosher salt all over the turkey, under and over the skin and in the cavities.
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2
Place it in a roasting pan, cover tightly with plastic wrap and refrigerate until ready to cook.
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3
The day you plan to serve the turkey, remove it from the refrigerator about 1 hour before grilling.
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4
Using paper towels, dry the turkey inside and out.
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5
Rub the softened butter all over the skin.
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6
Meanwhile, soak 2 cups wood chips in cold water for 30 minutes prior to grilling.
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7
Drain and wrap in foil; punch a few holes in the foil.
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8
Prepare a covered charcoal grill with a medium-heat charcoal fire.
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9
(For best results, prepare the coals using a chimney starter.
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10
Youll also probably want to start a second chimney once you dump the first in order to replenish the coals.).
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11
On the lower rack of the grill, place a small aluminum foil drip pan in the center and arrange the coals on either side.
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12
Add enough water to the pan to come halfway up the side of the pan.
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13
Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan.
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14
Cover the grill and partially close the air vents.
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15
Cook the turkey until the internal thigh temperature registers 160 degrees F, about 3 to 3 1/2 hours.
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16
Every 30 minutes, check the grill temperature (it should be between 275 degrees and 325 degrees F); you can regulate it by adding more coals, adding more liquid to the drip pan, or opening or closing the vents.
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17
Cover the turkey with aluminum foil if it begins to over-brown.
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18
When the turkey is done, transfer it to a large cutting board or platter and let it rest about 15 minutes before carving.
