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Smoked Turkey
Mary Clark and Chris Granberry owned a fine-mesh sieve before any of us knew what that was. Twenty-five years later, Chris’s cooking hobby is his Big Green Egg, which, for the past five years, he has used to smoke a Thanksgiving turkey. “It was an experiment,” Mary Clark says, “and then we were like, ‘This is really good!’”
8 quarts water
2 cups kosher salt
Small handful whole cloves
1 head garlic, cloves separated, peeled, and smashed
Giant Ziploc bag
12- to 14-pound turkey
Boil the water. Stir in the spices until the salt dissolves. Remove from heat and cool to room temperature (this can take a while). Put the turkey into the Ziploc; pour the brine into the bag. Chill for at least 24 hours.
Heat the grill to 225 degrees. Remove the turkey from the brine and pat dry. Cover with your favorite barbecue rub (Chris likes Killen’s). Place a roasting rack on the smoker and put the turkey on top of it. Smoke 12 minutes per pound (2½ to 3 hours), until internal temperature reaches 165 degrees. Remove from heat; wrap tightly in foil. Place wrapped turkey in a sealed cooler for an hour. Remove the turkey and carve.
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