. . .
- 3 tablespoons kosher salt
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 (12-pound) turkey
- 2 cups cherry wood chips, divided
- Cooking spray
. . .
- Whisk together the dry seasonings (first 5 ingredients) in a small bowl. Trim excess fat from turkey. Remove giblets; set aside for another use. Loosen skin from breast by inserting fingers and gently pushing between skin and meat. Rub dry seasoning mixture evenly under and over skin. Place turkey on a pan and refrigerate, uncovered, 8 hours or overnight.
- After the marination period, remove turkey from refrigerator; let stand at room temperature 1 hour. Meanwhile, soak wood chips in water 1 hour; drain well.
- Light one side of grill, heating to medium heat (350°); leave other side unlit. Place 1 cup wood chips in an aluminum foil packet, and place over charcoal or heating element. Place a disposable aluminum foil pan under grill rack on unlit side. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place turkey on unlit side of grill.
- Grill turkey, covered with grill lid, 2 hours and 30 minutes or until a thermometer inserted into the thickest part of the breast registers 165°, turning turkey and adding remaining 1 cup wood chips halfway through cooking time. Remove turkey from grill; let stand 30 minutes before slicing.