Serves: 8 to 12
Prep time: 20 minutes
Dry brining time: 12 hours

Way to grill: indirect medium heat (350° to 400°F)
Grilling time: about 2½ hours
Special equipment: 3 large disposable foil pans, instant-read thermometer

1 turkey, about 12 pounds
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons unsalted butter, softened

Aromatics
1 cup chopped yellow onion
½ cup chopped carrot
½ cup chopped celery
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage

2 cups chicken broth, plus more for gravy
4 handfuls hickory wood chips, soaked in water for at least 30 minutes

Gravy
½ cup all-purpose flour
3 tablespoons bourbon
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. The day before grilling, prepare the turkey. Remove the giblets from the turkey and set aside for another use. Rinse the turkey with cold water, shake off the excess water, but do not pat dry. In a small bowl combine the salt and pepper and season all over the turkey, inside and out. Place the turkey on a sheet pan. Refrigerate, uncovered, for 12 hours.

2. Remove the turkey from the refrigerator. The skin may look dry, and that’s okay. Do not rinse the turkey. Let the turkey stand at room temperature for 1 hour. Brush the legs, breast, and wings with the butter.