1 12-lb turkey
2 yellow onions, quartered
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh sage
2 handfuls of soaked wood chunks
Prepare the turkey by rinsing under cool water and patting it dry. Rub the outside with canola oil and stuff with onion quarters and fresh herbs.
Prepare the Keg for indirect grilling at 225°F. Scatter soaked wood chips over the coals. Fill the diffuser pan with warm water. Place prepared turkey on lower grids and close lid.
Have handy a spray bottle filled with apple juice, with a bit of maple syrup, whiskey and cayenne pepper added. Spray turkey every 45 minutes, as it cooks.
Allow the turkey to cook slowly for 6 hours, at a temperature of 225°F. Use a meat thermometer to monitor the cooking progress. Once the internal temperature of the breast meat has reached 170°F, remove the turkey from the Keg and wrap in foil.
Let rest for half an hour, while the other parts of the meal are being organized. This is a step that you should never skip when making a roast or whole poultry. Resting allows all of the juices to regroup within the muscles of the meat.
The result will be a very moist and flavourful turkey that the whole family will enjoy.