Name: Smoked Turkey
Ingredients: 1 (20 lbs) turkey; 1 1/2 cups of Kosher Salt; 1 bottle of red wine; 1 bottle of white wine; 32 ounces of chicken broth; 4-6 naval oranges; 1 head of peeled garlic gloves; 4 large onions; 1/4 cup of whole black peppercorns; 6 bay leaves; Handful of cloves; Vegetable Oil; Soy Sauce; Ground black pepper; 1/4 of a large onion; 6 cloves of chopped garlic; 1 apple

Smoked Turkey

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Ingredients

1 (20 lbs) turkey

For the Brine:

1 1/2 cups of Kosher Salt
1 bottle of red wine
1 bottle of white wine
32 ounces of chicken broth
4-6 naval oranges
1 head of peeled garlic gloves
4 large onions
1/4 cup of whole black peppercorns
6 bay leaves
Handful of cloves

After the Brine:

Vegetable Oil
Soy Sauce
Ground black pepper
1/4 of a large onion
6 cloves of chopped garlic
1 apple

Directions

For a turkey approximately 20 pounds: Dissolve the kosher salt (not table salt!) in 4 quarts of boiling water. Add to your brining bucket or stockpot. Pour in the bottle of red wine, the bottle of white wine, and the chicken broth. Squeeze the naval oranges into the brine and throw in the peels. Coarsely chop an entire head of peeled garlic cloves and add to the brine. Coarsely chop the large onions and add to the brine. Add ¼ cup of whole black peppercorns, 6 bay leaves and a handful of whole cloves. Stir it all together and place the rinsed bird BREAST SIDE DOWN into the brine. Place in the refrigerator for 12 plus hours. Don’t be concerned if your turkey comes out purple! I just means it will taste fantastic!!
The next morning, dry the turkey thoroughly with paper towels, rub it down with vegetable oil and then massage soy sauce over the entire turkey. Generously cover with fresh ground, black pepper. Place the turkey on a rack in a turkey pan. (We used a big foil pan!) Tear off two large sheets of foil and fold one end into a point! Place the point between the turkey legs and bring the foil up over the body of the turkey. Brush vegetable oil on the side of the foil that touches the turkey to keep it from sticking.
Inside the turkey cavity, stuff it with a quarter onion, 6 cloves chopped garlic and the apple, quartered and cored. (Be sure to remove anything already in the cavity)
Heat your Vision Grill to 500 degrees! Place the lava stone in the holder, under the grill grates. Once the grill is 500 degrees, place the turkey (in the pan) on the top grate rack and close the lid. Let the turkey cook for 30 minutes. (The temp will drop significantly when you add the cold turkey, don’t worry about it!!) This will give the turkey a nice golden skin and will hold in the juices. After 30 minutes, remove the turkey and cool the grill down to around 325 degrees. Insert a heat safe thermometer into the thickest part of the turkey breast and cook it to 165 degrees. Remove the turkey at this point and let it rest, keeping foil in place, for 45 minutes and carve. Enjoy!