The turkey usually takes the center stage for every Thanksgiving. With the addition of hickory smoke and cooking your bird on the grill to free up oven space, the following recipe is a winner.

Total Time: Brine 8 hours, cook 3 hours
Servings: 4


  • 4 5”x 11” Hickory Planks
  • For the Brine
  • 1 10-12lb Turkey

  • 2 quarts water

  • 1 cup Brown Sugar

  • 1 cup Kosher Salt

  • 2 Sprig fresh Rosemary

  • 2 Sprig fresh Thyme

  • For the Turkey

  • 8oz Butter

  • 2 tbs Kosher salt

  • 2 tbs Black Pepper

Chef's Tip

Crank up the heat for the last 10 minutes of cooking to add some additional flavor and get the planks smoking. When using smoke as an ingredient, it is crucial to resist the urge to open the grill. Keep that smoke trapped inside to circulate over the food.


  1. Heat 1 quart of water, remove from the heat and add the salt, sugar and herbs. Stir to dissolve. Add the remaining quart of cold water.
  2. Remove the giblets from the turkey and submerge in the brine. Refrigerate for at least 8 hours.
  3. Soak planks in warm water for 15 minutes and preheat grill to 350°F.
  4. Remove the turkey from the brine and pat dry, rub butter all over the bird and season with salt and pepper.
  5. Set the planks on the grill and place the turkey on top. Close the lid and cook for 3 hrs or to an internal temperature of 165°F.
  6. Occasionally baste with melted butter for more color. Let rest for 20 minutes before slicing.
  7. Serve and enjoy!