Hard Wood Chips for Smoking soaked in water overnight (I recommend Oak, Almond, or Applewood)
1 each 16-18lb All-Natural Turkey, giblets removed
Canola Oil, Salt, and Pepper
Basting Mop Sauce:
1 Cup Turkey or Chicken Stock
2 Tablespoons Honey
2 Tablespoons Apple Cider
Prepare the Brine: Place all ingredients into a large pot and place over medium high heat. Bring the mixture to a boil and whisk until the salt dissolves. Chill the brine in the refrigerator until completely cooled down to under 40 degrees.
Combine the brine with whole turkey until completely submerged – store covered and refrigerated overnight- up to 2 days.
Remove the turkey from the fridge and take out out of brine. Pat turkey completely dry with paper towels. Allow to sit for 30 minutes to 1 hour before cooking at room temperature.
Meanwhile, prepare your Ferno Grill for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips in the Ferno smoking box and allow them to char before cooking.
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season to your liking with salt and pepper.
Place the turkey in the Ferno Grill and cook for 45 minutes.
Meanwhile, mix together the chicken stock, honey and apple cider. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
Remove the turkey from the Ferno Grill and let it rest approximately 30 minutes before carving.
Learn more about Chef Anthony Endy of the Alisal Guest Ranch and Resort here.
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