Difficulty: Easy - for beginners
Serves: 12 servings
â€¢2 cups packed brown sugar
â€¢3/4 cup salt
â€¢1 jar (6 ounces) pickled ginger slices, drained
â€¢4 Spice Islands® Bay Leaves
â€¢2 whole garlic bulbs, halved
â€¢2 tablespoons minced fresh marjoram or 2 teaspoons dried marjoram
â€¢2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
â€¢2 tablespoons minced fresh sage
â€¢2 teaspoons crushed red pepper flakes
â€¢3 quarts water
â€¢1-1/2 cups reduced-sodium soy sauce
â€¢1 cup maple syrup
â€¢1 turkey (12 to 14 pounds)
â€¢4 cups soaked hickory wood chips
â€¢1 large onion, cut into wedges
â€¢1 large navel orange, cut into wedges
â€¢6 garlic cloves, peeled
â€¢1/4 cup canola oil
â€¢2 tablespoons sesame oil
â€¢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.
â€¢ 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.
â€¢ Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturerâ€™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.
â€¢ 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.