Sugar Smoked Turkey

 1 12 pound fresh or frozen (thawed) turkey or bone-in turkey breasts totaling about 12 lbs.

3/4 cup of salt

Salad oil

3/4 cup of. packed brown sugar

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Step 1: (Three Days Out from Serving)

Remove and toss giblets, neck, and any gravy packets.  Rinse turkey cold water and drain well.  Do not pat dry.  With your hands, rub the salt on the outside of the turkey and inside the body cavity.  Place in a roasting pan and cover with plastic wrap.  Refrigerate 24 hours.

Step 2: (Two Days Out from Serving)

Place turkey breast side up on a roasting rack.  Brush generously with salad oil.  Cover with a loose tent of foil and roast in a 325 degree oven checking internal temperature after a few hours.  Temperature should read 165 to 170 degrees.  Refrigerate overnight.

Step 3: (One Day Before or Morning of Serving)

At least three hours before serving, make a 12 to 14 inch foil pan out of aluminum foil.  Fold and crimp the sides.  Evenly sprinkle the brown sugar in the foil "pan".   Remove the racks from the grill and put the foil with the brown sugar directly on the heating element or hot coals (if propane, it doesn't need to touch the fire but needs to be close enough to burn and smoke).  Put the rack back on the grill and place the turkey on the rack.  Close the grill cover and smoke the turkey for 20 minutes or until golden brown.  There will be a lot of smoke coming out of the grill as the brown sugar burns.   Remove the turkey from the grill and refrigerate to cool.  After a bit, you can wrap it tightly in plastic wrap for the flavors to mellow.  Chill at least 3 to 4 hours. 

To serve, slice into thin slices and serve cold.