-
1
About 1 hour before you are ready to grill, place the hickory chips in a large bowl, cover with cold water, and soak.
-
2
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.
-
3
Trim any extra length of string.
-
4
Rub or lightly brush the turkey with olive oil.
-
5
Place the bird, breast side down, on the roasting rack, and set it inside the disposable roasting pan.
-
6
Drain the soaking hickory chips.
-
7
Make 3 aluminum foil pouches or use 1 disposable foil pie plate.
-
8
(Skip this step if your gas grill has a smoker box, and follow the manufacturers instructions for using wood chips.)
-
9
To make the pouches, cut three 16-inch-long pieces of heavy-duty fall.
-
10
Fold each in half to make a pouch about 8 inches long, and fill with one-third of the wood chips.
-
11
Crimp the edges together to seal and poke a few holes in the top of the pouch.
-
12
If using a small disposable pie plate, fill it with one-third of the chips.
-
13
For a Charcoal Grill:
-
14
About 45 minutes prior to grilling, prepare a hard-wood charcoal or charcoal briquette fire.
-
15
When the coals are covered with a gray ash, mound them on one side of the grill.
-
16
Place 1 pouch or the pie plate of wood chips directly on the coals.
-
17
Place the roasting pan on the side of the cooking grate away from the coals.
-
18
Close the grill lid.
-
19
For a Gas Grill:
-
20
About 20 minutes prior to grilling, preheat the grill to high with all the burners on.
-
21
When the grill is hot, turn off the burner directly below where the turkey will sit and adjust the other burner(s) to medium-high.
-
22
Place the drained wood chips in the smoker box, or place 1 pouch or the pie plate of wood chips directly on the heat source.
-
23
Place the roasting pan on the cooking grate on the side of the gas grill that has been turned off.
-
24
Close the grill lid.
-
25
Grill-roast the turkey for 1 hour.
-
26
Open the grill lid.
-
27
Add more wood chips if needed.
-
28
With a wad of paper towels in each hand, turn the turkey, breast side up, and arrange it so the leg and wing facing the fire are now facing away from it.
-
29
Continue cooking, with the lid closed, for another 45 minutes.
-
30
Check the wood chips and add more, if needed.
-
31
Turn the turkey once again so the leg and wing facing the fire are now facing away from it.
-
32
Continue cooking, with the lid closed, for another 45 minutes.
-
33
At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone.
-
34
Check both thighs.
-
35
When the thermometer registers 160 to 165F in both thighs, the turkey is done.
-
36
Transfer the turkey to a carving board and cover loosely with aluminum foil.
-
37
Let the turkey rest for 30 minutes to allow the juices to distribute.
-
38
Carve the turkey and serve accompanied by a sauceboat of gravy or barbecue sauce.
