1 Turkey (12 to 14 pounds), completely thawed, if frozen
¾ cup Injector Sauce (recipe follows)
2 to 3 Tbls melted butter of vegetable oil
Coarse salt and black pepper

Remove the packet of giblets from the neck and/or body cavity of the turkey and set aside for another use. If your turkey has a metal trussing clam, leave it in place if possible. Remove and discard the fat just inside the body cavities of the turkey. Rinse the turkey, inside and out, under cold running water and then drain and blot dry. If your turkey does not have a metal clamp, truss the legs with butcher’s string.

Using a kitchen syringe, inject the Injector Sauce into the turkey’s breast and thighs. Brush the outside of the turkey all over with the melted butter. Season all over with salt and pepper.

Set up the grill for indirect grilling and preheat to med-low. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to med-low.

When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss 1 cup of wood chips on the coals. Place the turkey in the center of the hot grate, away from the heat, and cover the grill. Grill the turkey until cooked through, 3 to 4 hours. To test for doneness, insert an instant-read met thermometer into the thickest part of a thigh, but do not touch the bone. The internal temperature should be between 170 and 180F. Or wiggle a drumstick; it should move freely in the joint. If using charcoal, you’ll need to add 12 fresh coals and ½ cup wood chips per side every hour. If the turkey starts to brown too much, cover it with aluminum foil.

Transfer the turkey to a platter, cover loosely with aluminum foil, and let rest for 10 minutes, then untruss. Carve and serve.

Injector Sauce
Makes ¾ cup

½ cup chicken broth (preferably homemade)
3 Tbls butter
2 tsp lemon juice
1 tsp Cajun Rub
Coarse salt, if needed

Combine the chicken broth, butter, lemon juice, and rub in a nonreactive saucepan over med heat and cook just until the butter melts. Taste for seasoning, adding salt if necessary. Let mixture cool to room temperature (or slightly warmer than room temperature-the butter should remain liquid), then put it in the kitchen syringe.

The smoker method:

Rinse and inject the turkey as described in the recipe. Preheat the smoker to 225 to 250F following the manufacturer’s instructions. Place the turkey in the smoker. If using a water smoker, place 1 qt dry white wine, cider, or water in the water pan before adding the turkey. For extra flavor, you may wish to add ¾ cup additional Injector Sauce to the water (you’ll need to double the recipe). Smoke the turkey until cooked through, 6 to 7 hours, testing for doneness as directed in Step 4 of the recipe. Remember to add 24 fresh coals and 1 cup fresh wood chips every hour.

Article taken from "How to Grill" By Steven Raichlen
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