Serves: 12Hands-on: 30 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 1 fresh or defrosted turkey (approximately 12 lbs.)
- 1 Tbsp. salt
- 1⁄4 onion, peeled
- 1 stalk celery, with leaves attached
- 2 cups hickory or mesquite wood chips soaked and contained in foil packet
- Rinse turkey, inside and out. Pat dry with paper towels and rub the inside with salt. Place onion quarter and celery inside turkey cavity, but do not add stuffing. Place turkey in disposable, foil turkey-roasting pan.
- Light charcoal grill and place packet of hickory or mesquite chips on coals. Put grill in position and place turkey in pan on grill grate. Put the lid on the kettle grill.
- Cook the turkey for 11 minutes per pound plus an additional 15 minutes, lifting the lid occasionally to keep charcoal oxygenated (add coals if necessary to keep consistent heat). Internal poultry temperature should be 170ºF in thigh. Rotate turkey, 180 degrees, halfway through cooking, and add 1⁄2 to 1 cup water as needed to prevent drippings from burning. Let turkey rest for 30 minutes before carving.