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Hickory Grill-Roasted Turkey
- 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
Directions:View on Cookstr
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