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1
Remove giblets and neck from turkey; pat turkey dry. Rub 1/4 cup Herb-Salt Dry Brine into cavity. Rub skin with remaining brine. Cover and chill 14 to 24 hours.
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2
Soak wood chips 30 minutes.
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3
Meanwhile, rinse turkey; drain cavity well, and pat dry. Place carrots and next 2 ingredients in cavity. Tie ends of legs together with kitchen string; tuck wing tips under.
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4
Light 1 side of grill, heating to 300u00b0 to 325u00b0 (medium-low) heat, leaving other side unlit. Close grill lid, and maintain internal temperature at 300u00b0 to 325u00b0.
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5
Drain wood chips, and place in center of a 12- x 20-inch piece of heavy-duty aluminum foil. Wrap to form a packet. Pierce several holes in packet; place directly on lit side of grill.
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6
Place 1 disposable roasting pan inside second pan. Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper.
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7
Smoke turkey, covered with grill lid and maintaining internal temperature at 300u00b0 to 325u00b0, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165u00b0. Remove carrots, onion, and apple from cavity, and discard. Let turkey stand 30 minutes at room temperature before slicing.
