Simple Barbecued Turkey
1 12-14 lb Turkey, thawed
1 batch Patio Daddio Big Bird Bath
1/3 cup Olive or Canola oil
1/3 cup Your favorite BBQ seasoning
Submerge the turkey, breast end down, in the brine and cover the bucket
Wrap the bucket with old towels, or (even better) a sleeping bag.
Let the turkey brine for 8-12 hours (guideline: 45 minutes per pound).
The bird must
be kept at 40º or colder at all times, so monitor
your ice and add more as necessary.
Remove the turkey from the brine (gently) onto a large sheet pan.
Let the turkey drain about 20 minutes.
Start your fire and prepare for indirect cooking at medium-high heat (about
Pat the turkey dry with paper towels.
Smear the entire surface of the turkey with the oil.
Sprinkle the entire bird with a moderate coat of the seasoning.
Add your favorite smoke wood chips (soaked) or chunks to the coals (I
recommend cherry or apple).
Oil the grate of your grill/smoker.
Cook the turkey indirect until the thickest part of the thigh reaches 165º
(about 3 1/2 to 4 1/2 hours).
Remove the turkey from the grill/smoker onto a platter, tent it with foil and
let it rest for 20-30 minutes.
Carve, serve, and enjoy.