Steven Raichlen Lemon Cognac Grilled Turkey

• 1 - 12 lb turkey, cleaned (giblets removed)
• 3 Tbsps Best of Barbecue All Purpose Barbecue Rub
• Injector Sauce:
• 1/2 c chicken broth
• 3 Tbsps melted butter (unsalted) plus 2 Tbsps for basting the bird
• 1 Tbsp cognac
• 1 tsp Best of Barbecue All Purpose Barbecue Rub
• For Serving:
• Best of Barbecue Lemon Brown Sugar Barbecue Sauce
• Also need: injector, apple or oak wood chips soaked 30 mins in water to cover and then drained.

1. Brine turkey overnight.
2. Rinse turkey and dry inside and out.
3. Season the front and main cavity of the turkey with 1-1/2 Tbsps BBQ Rub. Truss the bird.
4. Make the injector sauce. Put all ingredients in a small saucepan and stir to mix. Using injector, inject the sauce dep into the turkey breasts, drumsticks and thights.
5. Brush outside of turkey with 2 Tbsps melted butter and generously season the outside of the bird on all sides with remaining 1-1/2 Tbsps Rub. Place turkey on roaster.
6. Set up grill for indirect grilling and preheat to medium (about 350 deg). Place 1/2 of wood chips on the coals. Place turkey on rack in the center of the grill away from the heat. Close lid.
7. Indirect grill until the outside is a dark golden brown and the meat is cooked through (at least 170 degs) 3-1/2 - 4 hours. Replenish the wood chips after 1 hour. After 2 hours, start basting the turkey with the juices that collect in the roaster. Baste every 20 mins.
8. Transfer turkey to platter and let rest 5 mins. Carve and service with the BBQ sauce on the side.

turkey, rub, chicken broth, butter, cognac, rub, brown sugar, apple

Taken from www.epicurious.com/recipes/member/views/steven-raichlen-lemon-cognac-grilled-turkey-50113536 (may not work)