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Ingredients

• 2 Tbs. white peppercorns, toasted
• 2 Tbs. fennel seeds, toasted
• 2 Tbs. coriander seeds, toasted
• 1 Tbs. chopped fresh rosemary
• 1 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
  
• 16 Tbs. (2 sticks) unsalted butter, at room temperature
• 1 Tbs. granulated garlic
  
• Zest and juice of 1 lemon
• 1 tsp. coarse salt
  
  

• 4 cups apple cider
  
• 2 cups bourbon or other whiskey
• 1/2 cup coarse salt
  
• 1/2 cup sugar
  
• 1 yellow onion, quartered
• 3 or 4 bay leaves
  
  
• 1 fresh turkey, 12 to 14 lb., or 1 fresh wild turkey, neck, giblets and wing tips removed and turkey dressed
• Freshly ground white pepper, to taste
• 3 large carrots, peeled and halved lengthwise
• 4 celery stalks ;
  
• 2 yellow onions, peeled and quartered
• 1 to 2 lb. wood chips or chunks, soaked for 30 minutes
  
  

• 1/2 cup white wine
  
• 1/2 cup water, chicken stock or broth
  
• 2 Tbs. unsalted butter
  
• 2 Tbs. all-purpose flour
  
• Coarse salt and freshly ground white pepper, to taste

Description

The First Thanksgiving Turkey Was Most Likely Cooked Over A Wood Fire. Today’s Grilling Enthusiasts Have The Benefit Of Modern Equipment And Techniques With Which To Improve Upon Our National Holiday Bird. Here, The Turkey Is Brined Before Grilling

Williams-Sonoma