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1
The night before cooking, combine the salt, brown sugar, peppercorns, allspice, and water in a 4-gallon container; set aside.
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2
Remove giblets and neck from the turkey cavity.
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3
Reserve and refrigerate the neck; discard the giblets, or reserve them for another use.
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4
Remove any wire or plastic holding the legs together.
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5
Rinse the turkey inside and out with cold water.
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6
Holding the legs, slowly submerge the turkey into the salt-water solution.
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7
Cover and refrigerate for 8 to 10 hours.
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8
The next day, remove the turkey from the brine, rinse with cold water, and pat dry with paper towels.
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9
Place on a baking sheet and refrigerate, uncovered, for at least 2 hours.
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10
Soak the wood chips in a bucket of water for at least 15 minutes.
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11
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
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12
Use tongs to stack the lit coals on the pile.
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13
Top the lit charcoal with another cup of drained, damp wood chips.
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14
Set the empty chimney aside.
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15
Place 2 (8-inch square) aluminum pans next to the hot charcoal (these are the drip pans).
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16
Set the cooking grate back on the grill.
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17
Fill the loaf pan (the steam pan) three-quarters of the way with water (this water is needed throughout the cooking to keep the grill temperature low) and set it directly over the burning charcoal.
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18
Set an oven thermometer on the cooking grate near the edge of the grill and opposite the charcoal.
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19
Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
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20
(If smoke is not coming out, check your fire to make sure it is lit.
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21
If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
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22
Let the grill heat until it reaches at least 250 degrees F, about 20 minutes.
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23
Meanwhile, remove the turkey from the refrigerator.
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24
Rub the cavity with about 2 tablespoons of the oil, then stuff it with the onion and apple and tie the legs together with twine.
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25
Tuck the wing tips back and underneath the drumettes to form two triangles.
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26
Rub the turkey all over with the remaining oil.
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27
When the grill has reached temperature, place the turkey, breast-side down, on the cooking grate over the drip pans (not over the lit charcoal).
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28
Cover and cook, making sure the lids vent is over the turkey (not the fire), for 30 minutes.
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29
Check the grill temperatureit should be between 250 degrees F and 350 degrees F. If it is too hot, add more water to the steam pan and close the lower vent by half.
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30
If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
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31
If the smoke has died down, carefully remove the steam pan and transfer the cooking grate (with the turkey on top) to a heatproof surface and add another 1 cup of drained wood chips to the charcoal.
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32
Return the cooking grate to the grill and set the steam pan back over the burning charcoal.
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33
(Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
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34
Baste the turkey with the melted butter.
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35
Using two sets of tongs (one inserted into each cavity), rotate the turkey 180 degrees on the grill.
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36
Cover and cook for 30 minutes more, baste with butter, then rotate again and flip so the turkey is breast-side up.
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37
Continue to cook, covered, rotating the bird 180 degrees and basting with butter every 30 minutes, until the internal temperature reads 165 degrees F on a meat thermometer inserted into the thickest part of the breast and thigh (for an accurate reading, make sure its not touching the bone), about 1 1/4 to 1 3/4 hours more, depending on the temperature of the grill.
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38
Keep feeding the fire and adding wood as the heat and smoke die, respectively.
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39
When the turkey is done, remove it from the grill, transfer it to a cutting board or baking sheet, and immediately baste with melted butter.
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40
Tent the turkey with foil and let it rest for at least 30 minutes.
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41
Heat the oil in a large frying pan over medium-high heat until shimmering.
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42
Add the onion, apple, and reserved turkey neck.
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43
Season with salt and pepper.
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44
Cook, stirring occasionally, until the neck is browned on both sides and the onions are translucent, about 6 minutes.
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45
Add the bourbon, scraping the bottom of the pan with a wooden spoon to release any browned bits, and boil until the alcohol is nearly evaporated.
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46
Add the apple cider or juice and bay leaf, continuing to scrape up any browned bits, and boil until reduced by half.
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47
Increase the heat to high, add the broth, and bring to a boil.
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48
Remove and discard the neck.
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49
Strain the sauce through a fine-mesh strainer set over a medium heatproof bowl; set aside.
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50
Melt the butter in a medium saucepan over medium heat.
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51
Add the flour, whisking constantly until its the color of peanut butter, about 5 minutes.
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52
Slowly pour in the strained sauce, whisking constantly until smooth.
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53
Bring to a boil, then reduce the heat to medium low and simmer, stirring often, for 2 minutes more.
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54
Season as needed with salt and pepper.
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55
Carve the turkey and serve with the gravy.
