-
1
Preheat the grill to low heat.
-
2
Using heavy-duty aluminum foil, make two 1-cup packets of smoke chips.
-
3
Poke holes in one side of each packet to create vents.
-
4
In a spice grinder, combine the ancho powder, caraway seeds and dried onion with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of ground pepper and pulse until finely ground.
-
5
Transfer to a small bowl and stir in the butter.
-
6
Reserve 3 tablespoons of the seasoned butter for the gravy.
-
7
Starting from the neck end of the turkey, slip your hands between the skin and flesh, being careful not to tear the skin.
-
8
Slip your hands as far down the legs as possible.
-
9
Rub half of the remaining butter under the skin of the turkey and place the bird, skin side up, in 3 stacked sturdy disposable roasting pans.
-
10
Rub some of the remaining butter over the skin.
-
11
Place one of the chip packets directly on the heat source and replace the grate.
-
12
Set the roasting pans on the grate.
-
13
Cover and grill the turkey for 1 hour, basting occasionally with the remaining butter.
-
14
Place the second chip packet on the grill.
-
15
Using 2 pairs of tongs, carefully transfer the turkey to the grill, skin side up.
-
16
Turn off one of the burners and grill over low heat, turning the turkey twice, until an instant-read thermometer inserted in the thigh registers 175, about 1 1/2 hours longer.
-
17
Pour the pan juices into a heatproof measuring cup; skim off the fat (there should be 1 cup of juices).
-
18
In a saucepan, melt the reserved 3 tablespoons of seasoned butter.
-
19
Whisk in the flour, then whisk over moderate heat for 2 minutes.
-
20
Whisk in the stock and pan juices and bring to a boil; simmer over moderate heat until thickened.
-
21
Carve the turkey and serve with the caraway-ancho gravy.
