Free up your oven by using the grill to cook your next turkey! This AIP and Paleo recipe is gluten, dairy, and egg free allowing you and all your guests to enjoy turkey this holiday season.
Remove the neck and organs from the turkey. Put in refrigerator for gravy. Make one batch of Alton Brown's turkey brine and soak turkey for 8 to 16 hours.
Light charcoal grill and bring to 325°. Create indirect heat by using a plate setter underneath the grill grate or some other method.
Remove turkey from brine, pat dry, and place on v-rack. Allow to rest, uncovered, in the fridge for 2-6 hours.
Remove turkey from fridge and place a bag of ice on the breast to keep it cool while preparing the pan and turkey for the grill.
Insert fresh rosemary and thyme into the cavity of the turkey. Place apples, lemon, and white wine in the roasting pan under the turkey.
Place slow-cook meat thermometer in the innermost part of the breast. Put the turkey on the grill. Cook until the internal temperature reaches 165°. You may need to rotate the turkey halfway through for even browning.
Allow turkey to rest for 30 minutes prior to carving. Keep pan drippings to make gravy.