• Equipment
• Large disposable foil pans, 3
• Instant-read thermometer
• Hickory wood chips, 4 large handfuls
• Tongs
• Basting brush
• Fat separator
• Aluminum foil
• Sheet pan
• Roasting rack
• Charcoal briquettes
• Ingredients
• Whole turkey, 12 pounds
• Kosher salt, 2½ tablespoons
• Black peppercorns, freshly ground, 2¼ teaspoons
• Unsalted butter, 3 tablespoons
• Yellow onion, 1 large, for 1 cup chopped
• Carrots, 2-3 to make ½ cup
• Celery, 3-4 stalks to make ½ cup
• Dried rosemary, 1 teaspoon
• Dried thyme, 1 teaspoon
• Dried sage, 1 teaspoon
• All-purpose flour, ½ cup
• Bourbon, 3 tablespoons
• Chicken broth, 2 cups
• Back to Main