Pecan-Smoked Turkey

• 2 cartons (32 ounces each) vegetable broth
• 1 cup kosher salt
• 6 bay leaves
• 1 tablespoon each dried sage, thyme, savory and rosemary, crushed
• 2 quarts cold water
• 1 turkey (14 to 16 pounds)
• 2 turkey-size oven roasting bags
• 4 cups soaked pecan wood chips
• 1 small onion, finely chopped
• 1/2 cup minced fresh parsley
• 4 tablespoons butter, melted, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons lemon juice
• 12 fresh sage leaves, minced
• 1 teaspoon pepper

1. In a 6-qt. stockpot, combine broth, salt, bay leaves and dried herbs. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add cold water to cool the brine to room temperature.
2. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally.
3. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. In a small bowl, mix onion, parsley, 2 tablespoons butter, 1 tablespoon oil, lemon juice, sage and pepper.
4. Remove turkey from brine; rinse and pat dry. Discard brine. With fingers, carefully loosen skin from turkey breast; rub herb mixture under the skin. In another bowl, mix remaining butter and oil; rub over outside of turkey. Tuck wings under turkey; tie drumsticks together.
5. Place turkey over drip pan, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. Cover and let stand 20 minutes before carving.

cartons, kosher salt, bay leaves, sage, cold water, turkey, turkey, wood chips, onion, parsley, butter, olive oil, lemon juice, sage, pepper

Taken from www.tasteofhome.com/recipes/pecan-smoked-turkey/ (may not work)