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b>Try this Weber Recipe this Thanksgiving. Grilling time: 3 hours 30 minutes
Prep time: 60 minutes
Main Ingredient: 1 turkey, 10 to 12 lbs, fresh or defrosted, preferably free range

Ingredients
Brine
2 quarts apple juice
1 cup(s) kosher salt
2 tablespoon(s) dried thyme
2 tablespoon(s) dried rosemary
1 tablespoon(s) dried sage
1 teaspoon(s) coarsely ground black pepper
1 turkey, 10 to 12 lbs, fresh or defrosted, preferably free range
1/2 cup(s) melted, unsalted butter, divided
1 teaspoon(s) Freshly ground black pepper
6 cup(s) reduced-sodium chicken stock
1 Roughly chopped large yellow onion
2 Roughly chopped large carrots
2 Roughly chopped celery stalks
4 small chunks apple wood or 4 handfuls apple wood chips soaked in water for at least 30 minutes

Gravy
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
1/4 cup(s) unsalted butter, cut into 4 equal pieces
1/4 cup(s) all-purpose flour
1/3 cup(s) dry white wine
2 tablespoon(s) Finely chopped fresh Italian parsley
kosher salt
Freshly ground black pepper

Directions
In a large pot combine the brine ingredients. Whisk vigorously until the salt has dissolved.
Remove the neck and giblets from both ends of the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for gravy, too. If your turkey has a metal or plastic trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water.
Partially fill a cooler with ice. Open a large sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine into the bag and add 3 quarts of cold water. The turkey should be almost completely submerged. If some of the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the cooler lid, and set aside for 18 to 24 hours.
After the turkey has soaked in the brine for 18 to 24 hours, prepare the grill. Pour 1 chimney starter filled with lit charcoal onto the charcoal grate. Arrange the charcoal for indirect cooking with two banks of charcoal on opposite sides of the grill. Put the cooking grate in place and let the charcoal burn down to low heat.

As you wait for the charcoal to burn down, remove the turkey from the bag and rinse it inside and out with cold water. Pat dry with paper towels. Lightly coat the skin of the turkey with some of the melted butter. Season with the pepper.
Place the onion, carrots, celery, reserved turkey neck, giblets, and wing tips into a large sturdy roasting pan (about 13" x 9"). Place the pan in the center of the cooking grate. Pour in the chicken stock and then set the turkey, breast side down, in the roasting pan.
Add 2 wood chunks or 2 handfuls of chips to the charcoal. Cook the turkey over indirect low heat, with the lid closed, for 1 hour.
After 1 hour, to maintain the temperature, add 10 to 12 unlit charcoal briquets (use long-handled tongs to tuck the unlit charcoal between the lit charcoal). Also add the remaining 2 wood chunks or 2 handfuls of chips to the charcoal. Carefully turn the turkey over in the pan so the breast faces up. Close the lid and continue to cook the turkey over indirect low heat for a second hour.
At the end of the second hour, baste the turkey all over with the remaining butter. If any parts are getting too dark, wrap them tightly with aluminum foil. Once again, add 10 to 12 unlit charcoal briquets (or lump charcoal) to maintain the temperature. Continue to cook the turkey over indirect low heat. The total cooking time will be 2-1/2 to 3-1/2 hours. The turkey is done when the internal temperature in the thickest part of the thigh is 175°F and the internal temperature of the breast is 165°F (the internal temperature will rise 5°F to 10°F during resting).
Transfer the turkey to a cutting board, loosely cover with aluminum foil, and let rest for 20 to 30 minutes before carving. Meanwhile make the gravy.
Strain the pan liquid through a sieve into a large fat separator a...
I would treat the legs just like a whole turkey. I would brine them for 24 hours. Here is the recipe I like the best. It works good for a 10 to 12 lb turkey.
Brine
2 quarts apple juice
1 cup(s) kosher salt
2 tablespoon(s) dried thyme
2 tablespoon(s) dried rosemary
1 tablespoon(s) dried sage
1 teaspoon(s) coarsely ground black pepper
In a large pot combine the brine ingredients. Whisk vigorously until the salt has dissolved.
Rinse the legs with cold water.
Place the legs in a large zip lock bag or container. Pour the brine into the bag / container and add 3 cups of cold water covering the legs completely.
Now let sit for 24 Hr.
After the turkey has soaked in the brine for 24 hours, prepare the grill. Pour 1 chimney starter filled with lit charcoal onto the charcoal grate. Arrange the charcoal for indirect cooking with two banks of charcoal / lump on opposite sides of the grill. Put a drip pan on the center of the charcoal grate with 2 cups of apple juice in the pan. Put the cooking grate in place and let the charcoal burn down to low heat (250 – 300)F.
As you wait for the charcoal to burn down, remove the legs from the bag and rinse them with cold water. Pat dry with paper towels. Lightly coat the legs with some melted butter. Season with your favorite chicken rub.
Add 2 wood chunks or 2 handfuls of chips to the charcoal (I like Apple). Cook the legs over indirect low heat (250 – 300F) with the lid closed for 1 hour. To maintain the temperature you may need to add 10 to 12 unlit charcoal or lump. After 1 hour baste with more melted butter and turn, do this a couple of time during the last Hr. of cooking. Total cooking time should be about 2 to 2.5 hr. But most important temperature of the legs should 175F at the thickest part of the leg.

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