Use either kosher salt or table salt without iodine when preparing the brining liquid. When choosing the container used to brine the turkey, be sure to select one that will fit in your refrigerator. The turkey needs to be completely submerged in the brining liquid. If turkey is not covered, prepare enough additional brining liquid to completely cover turkey. Another brining method is to brine the turkey in an oven-roasting bag or large brining bag. Place turkey and brining liquid in bag; close bag tightly. Place in 16-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.
Turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
How to Thaw Frozen Turkey
Place frozen turkey, breast-side up, in its unopened wrapper on tray in refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.
How to Cook a Smoked Turkey in Charcoal or Gas Grill
Heat grill to 400°F. Fold large piece heavy-duty foil in half; place 1 cup wood chips or a couple of wood chunks in center of foil and gather up edges to make small pouch, leaving center open on top for smoke to escape. Place pouch on metal bar over gas flame or directly on charcoal. Insert thermometer set to 160°F into the thickest part of the turkey. Close lid and cook 1 hour. Carefully refill pouch with 1 cup wood chips (not necessary to refill chunks) and cover turkey if skin is golden brown. Continue cooking 2-1/2 to 3 hours or until done (165°F). Remove from heat; cover and let stand 45 min. to 1 hour before carving.
Wood Chips Verses Wood Chunks- Wood chips need to be soaked, preferably in hot water, to open the pores only if using a charcoal grill. If using a gas grill there is no need to soak the chips. Wood chunks on the other hand, do not need to be soaked since they are larger and last much longer than the chips.