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Hickory Grill-Roasted Turkey

Hickory Grill-Roasted Turkey Recipe

  • One 12- to 16-pound Brined Turkey made with Apple Cider and Ginger Brine
  • Olive oil for brushing the turkey (about ½ cup)
  • Applejack Giblet Gravy or barbecue sauce for serving
  • 6 to 8 cups hickory chips
  • Kitchen twine
  • Sturdy, V-shaped roasting rack (see Notes)
  • Heavy-gauge, disposable foil roasting pan large enough to hold the roasting rack
  • Heavy duty aluminum foil or a disposable aluminum plate
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