Hickory Turkey

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Preparation time: 45 mins plus marinating
Cooking time: 2 hours plus standing

Difficulty: Easy - for beginners
Serves: 12 servings


•2 cups packed brown sugar
•3/4 cup salt
•1 jar (6 ounces) pickled ginger slices, drained
•4 Spice Islands® Bay Leaves
•2 whole garlic bulbs, halved
•2 tablespoons minced fresh marjoram or 2 teaspoons dried marjoram
•2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
•2 tablespoons minced fresh sage
•2 teaspoons crushed red pepper flakes
•3 quarts water
•1-1/2 cups reduced-sodium soy sauce
•1 cup maple syrup
•1 turkey (12 to 14 pounds)
•4 cups soaked hickory wood chips
•1 large onion, cut into wedges
•1 large navel orange, cut into wedges
•6 garlic cloves, peeled
•1/4 cup canola oil
•2 tablespoons sesame oil


•In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature.
• Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
• Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer’s directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin.
• Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a meat thermometer reads 180°. Cover and let stand for 15 minutes before carving. Yield: 12 servings.


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