- 1 (10 to 12-pound) turkey
- 4 tablespoons Canola Oil
- 1 large yellow onion (cut into 8ths)
- 1 large orange (cut into 8ths)
- 1 stalk celery (cut into 1-inch pieces)
- 1 large carrot (cut into 1-inch pieces)
- 2 bay leaves
- 2 sprigs thyme
- 1 cup salt
- 1 cup brown sugar
- 2 oranges (quartered)
- 2 lemons (quartered)
- 6 sprigs thyme
- 4 sprigs rosemary
Make your brine solution by dissolve the salt and sugar in 2 gallons of cold water in a food grade bucket or large stockpot. You can even use a clean, heavy-duty, plastic bag. Add the oranges, lemons, thyme, and rosemary.
Place your turkey in the brine for a minimum of 12 hours to 24 hours at or below 40 degrees. Have an extra-large turkey? Use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the turkey from the brine and rinse. Pat dry the turkey inside and out. Place breast side up and rub all sides with the canola oil. Season lightly inside and out with salt and pepper.
Stuff your turkey with onion, orange, celery, carrot, bay leaves, and thyme. Tie the drumsticks together with kitchen string.
Set the EGG up for indirect cooking at 350°. Use a handful of apple, cherry or pecan chips for a light, smoky flavor. This will also add a deep brown color to the turkey. Place a drip pan on the place-setter and fill the pan with chicken broth along with a stick of butter. Insert the grill grate and place the turkey directly on the grill. Cook for 12 to 15 minutes per pound until the breast temperature is 160° and the thighs reach 170°. Wrap the turkey in foil and place in a cooler to rest for at least 30 minutes.