Prep Time: 30 min + overnight for brining
Grill Time: 3 - 5 hours (about 15-20 minutes per lb)

Brine:

1 cup kosher salt
1/2 cup brown sugar
1 gallon vegitable stock
1 tablespoon cracked black pepper
1 1/2 teaspoon allspice berries
1 1/2 teaspoon candied ginger

Aromatics:

1 red apple
1 onion
1 cinnamon stick
4 sprigs of fresh rosemary
6 sage leaves

Smoked turkey is a wonderful thing, but to create a  more tender and more flavorful turkey I suggest you try brining the turkey beforehand. (This method works equally well with whole chickens)  The day before you plan on smoking your turkey make sure the meat has thawed all the way through.  Combine all the brine ingredients in a large stock pot and bring to a boil for 5 - 10 minutes, this will help all the dry ingredients dissolve.  Remove the brine from the heat and let cool.  You will need a large enough container to hold the turkey along with the brine.  I find the best thing to use is a 5 gallon bucket.  Place the turkey breast side down, add the brine, and then add some ice water, just enough to cover the turkey completely.  You will want to let the turkey brine anywhere from 12 - 24 hours covered and placed in a fridge or a cool place.

30 minutes prior to smoking remove the turkey from the brine and pat dry.  Sprinkle with salt and pepper, and allow to rest before smoking.  Meanwhile you can prepare the aromatics.  Combine the ingredients with 1 cup of water and microwave for 5 minutes.  There are two ways you can use the aromatics, you can either place them inside the turkey cavity, or if using a water smoker you can add them to the water pan, leaving the turkey cavity for stuffing if you desire.  Truss the turkey and prepare for smoking.

Smoking a turkey is pretty straight forward, using a grill you will want to grill using indirect medium heat, if using a water smoker you will want to place the turkey directly over the water pan.  Cook the turkey at a temperature close to 350 degrees, at this temperature the bird will require 15 – 20 minutes per pound of meat.  Add your favorite wood chips to provide smoke; I prefer to use a fruit wood such as apple when smoking poultry.  You will know the turkey is done when the thickest part of the breast reads at 165 degrees F with a thermometer.  Once the desired temperature is reached, remove the turkey and cover loosely with tin foil and allow it to rest 15 minutes before carving.

For tips on carving the turkey check out this video from Alton Brown.

Prep Time: 10 minutes
Grill Time: 15 minutes

Use 1 boneless skinless chicken breast per serving.

Sauce: (makes about 4 servings)

2 tablespoons unsalted butter
1/2 cup minced yellow onion
1 cup ketchup
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Tabasco Sauce

To make the sauce melt the butter in a medium sauce pan, add onions and cook until soft.  Add all other ingredients, stir and let cook for 3 - 5 minutes.

Lightly oil both sides of the chicken breast, salt and pepper to taste.  Grill over direct medium temperature (350 to 450 degrees) for 10 - 12 minutes or until firm to the touch and meat is no longer pink in the middle.  Remove from grill and let stand for 3 - 5 minutes.  Using a fork shred the meat and add to the sauce, heating through over medium heat.