Recipe Details

Ingredients

• 1 whole natural turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved for making gravy

• Kosher salt and freshly ground black pepper

• 1 to 2 small chunks of light smoking wood, such as cherry or apple

• 1 recipe white wine and mustard gravy, for serving

Description

1. Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
3. Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.