Apple-Smoked Turkey with Applejack Gravy

Butter

6 tablespoons (¾ stick) unsalted butter, softened

2 teaspoons dried rosemary

2 teaspoons dried sage

2 teaspoons dried thyme

½ teaspoon granulated garlic

½ teaspoon granulated onion

Meat

1 whole turkey, about 13 pounds, thawed if necessary

Kosher salt

Ground black pepper

1 small onion, about 6 ounces, peeled and quartered

1 tart apple, such as Granny Smith, about 6 ounces, cored and quartered

3 cups low-sodium chicken broth or turkey broth

For the grill

6 large handfuls apple wood chips, soaked in water for at least 30 minutes

Gravy

1-2 cups low-sodium chicken broth or turkey broth, if needed

3 tablespoons unsalted butter, melted, if needed

½ cup all-purpose flour

¼ cup applejack

In a small bowl mix the butter ingredients.

Remove the giblets and neck from the turkey and reserve for another use. Remove and discard the pop-up timer if there is one. Rinse the turkey, inside and outside, under cold water and pat dry with paper towels. Tuck the wing tips behind the turkey's back. Generously rub the turkey with the herb butter and then season evenly, inside and outside, with 1 tablespoon salt and 1 teaspoon pepper. Stuff the turkey with the onion and apple. Cover the entire turkey breast with aluminum foil, but don't cover the wings or thighs.

Place one large disposable foil pan inside the other. Pour 3 cups of broth into the top pan. Place the turkey on a roasting rack, breast side down, and set it inside the pans. Let the turkey stand at room temperature for 1 hour before cooking.

Prepare the grill for indirect cooking over low heat (250 to 350 degrees).

Brush the cooking grates clean. Drain and add two handfuls of wood chips to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the turkey in the pans over indirect low heat, with the lid closed, for 45 minutes. Drain and add another two handfuls of wood chips to the smoker box, and continue cooking the turkey for 45 minutes more.

After 1½ hours, wearing insulated barbecue mitts and using a pair of tongs, turn the turkey over so that the breast side is facing up. Remove and discard the foil. Drain and add the remaining two handfuls of wood chips to the smoker box. Continue cooking the turkey until it is golden brown and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reaches 170 to 175 degrees, 1½ to 2 hours more.

Carefully remove the turkey and the pans from the grill. Tilt the turkey so the juices run out of the body cavity and into the pans. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes. Save the pan juices to make the gravy.

For the gravy: Strain the pan juices into a gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the juices into a 1-quart measuring cup, reserving the fat. Add more broth as needed to make 1 quart.

Measure the fat. You should have ½ cup. Add melted butter if needed. In a medium saucepan over medium heat, heat the fat (and butter). Whisk in the flour and let bubble for 1 minute, stirring constantly. Whisk in the pan juices and the applejack. Bring to a simmer, whisking often. Reduce the heat to medium-low and simmer until lightly thickened, 5 to 10 minutes. Remove from heat and season with salt and pepper.

Carve the turkey and serve warm with the gravy.

Serves 8 to 12

©2012 Weber-Stephen Products LLC. Recipe from Weber's Smoke™ by Jamie Purviance.