My Recipe Box

Maple-Brined, Wood-Smoked Grilled Turkey

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Serves eight to twelve.

Allow a total of 4 to 4-1/2 hours to start the fire, cook the turkey, and let it rest. Have a full bag of charcoal on hand, as you’ll need to add coals as the bird cooks.

For the brine:
  • 2 cups brown sugar
  • 1 cup maple syrup
  • 3/4 cup coarse salt 
  • 3 whole heads garlic, cloves separated (but not peeled) and bruised
  • 6 large bay leaves 
  • 1-1/2 cups coarsely chopped unpeeled fresh ginger
  • 2 tsp. dried chile flakes
  • 1-1/2 cups soy sauce
  • 3 quarts water
  • Handful fresh thyme sprigs
For the turkey:
  • Olive oil for brushing
  • 12- to 14-lb. fresh turkey
To brine the turkey:

Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and turkey. Bring to a simmer, remove from the heat, and let cool completely. Remove the neck and giblets, rinse the turkey well, and put it in the cold brine; add water if the brine doesn’t cover the bird. Refrigerate for 2 to 4 days, turning the bird twice a day.

To cook the turkey:

Remove the bird from the brine, pat it dry, lightly brush it with olive oil, and set aside. Prepare the grill by lighting about 30 charcoal briquettes or small pieces of hardwood charcoal, preferably in a chimney starter. When the coals are hot and spotted gray, put an aluminum-foil drip pan that’s at least 1 inch deep in the middle of the grill. Arrange half the coals on one side of the pan and half on the other. Put about 1/2 cup of wood chips in a double layer of aluminum foil and set them on the hot coals.

Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Regulate the vents to keep the wood chips smoking and the coals burning slowly, checking every 25 minutes or so. Add charcoal periodically. Keep the temperature in the grill between 275° and 325°F.

Add more wood chips as you need them. Keep the smoke going for 1-1/2 to 2 hours; then remove the chips and continue cooking without smoke until the bird is done. The total cooking time for a 12- to 14-lb. bird is about 3 to 3-1/2 hours. Test the turkey with an instant-read thermometer in the thickest part of the thigh or breast. You can also cut a small incision at the leg-thigh joint to see that the juices run clear. When the internal temperature reaches 165°F, remove the turkey from the grill. Let it rest at least 20 minutes before carving.

nutrition information (per serving):
Size : per 9-oz. serving; Calories (kcal): 600; Fat (g): fat g 26; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 7; Protein (g): protein g 73; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 1650; Cholesterol (mg): cholesterol mg 210; Fiber (g): fiber g 0;

Photo: Karl Petzke

Going to try this for Thanksgiving this year. What to do for gravy? Any suggestions from those who have made it would be very helpful. Thanks. :)

This has been my holiday Turkey recipe since it was first published in 1998. I use a cooler to brine to save space in fridge

This was a turkey my brother raved about, and he is really picky. We will do it again. It was easy, especially once I figured out that my 18lb turkey fit well in a nice clean 5 gallon bucket, which itself fit well in my refrigerator, and no need for turning while brining. The maple flavor surprised me by really coming through. I used grade B syrup.

A fantastic Brined Turkey with great flavor. Our annual Thanksgiving recipe. Use a brining bag in an Ice Chest to save room in the Fridge and simplify the process.

I have been making this turkey for Thanksgiving since it was first published. It is great! It is always moist and very flavorful. It is almost foolproof: I have overcooked it and it is still moist. I frequently get the comment: "Best turkey I have ever eaten!" If you don't try this you are missing the meal of a lifetime!

This recipe makes the BEST turkey. It just doesn't get any better. I made it the very first time it appeared in Fine Cooking, and I've made it every Thanksgiving since. Even a 24 pound turkey remains moist and succulent and the amazing complexity of flavors with that touch of smoke makes it hard to stop eating! Since I host Thanksgiving for a large group of friends every year, it's always a challenge to come up with new and unusual. Since I started making the turkey using this recipe, my friends have rebelled against eating turkey cooked any other way! So, try this recipe, but be warned: You'll never cook your turkey any other way again!

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