Adapted from Adam Perry Lang’s Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking
“One Thanksgiving a while back, I told my family that I was going to barbeque our turkey, and they insisted I roast a back-up in the oven, in case they didn’t like it. But surprise, surprise, the smoke-blasted turkey was a tremendous hit, both that night and in a phenomenal turkey salad the next day.” Adam Perry Lang
Tip: This method works beautifully with a smaller bird and even one that weighs up to 25 pounds.
Place the pepper flakes in a small bowl and pour the boiling water over them; let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients, including the pepper flakes and the soaking water in a large bowl and stir to dissolve the salt and sugar. Let sit at room temperature for 24 hours to allow the flavors to develop.
Place the turkey in a jumbo-sized resealable bag or a brining bag. Pour in the brine, squeeze out any excess air from the bag, and close. Place into another bag for insurance against leaking, and seal again. Refrigerate for at least 12 hours or up to 24. If you don’t have room in your refrigerator the turkey can be stored in a small cooler with ice or frozen ice packs.
Set the EGG for indirect cooking at 275ºF/135ºC with hickory or pecan chips. Remove the turkey from the bags; rinse and lightly pat dry with paper towels. Lightly coat the turkey with canola oil and place in a roasting rack with a drip pan.
Place the turkey in the EGG and cook until the internal temperature of the thigh registers 165ºF/74ºC and the breast registers 155ºF/68ºC, about 3¾ hours to 4½ hours, depending on the size of the bird.
Meanwhile, combine the seasoning blend ingredients. Remove the turkey from the EGG, brush the skin with the melted butter and season all of the skin with the seasoning blend.
Return the turkey to the cooker and cook until the internal temperature of the thigh registers 175ºF/80ºC and the breast registers 165ºF/74ºC, about 30 minutes to 1 hour more, depending on the size of the bird.
Drizzle the olive oil on an extra-large cutting board. Top with the chives, fleur de sel, and pepper. Remove the turkey from the cooker, place on the board, and let rest for 15 minutes. Slice the breast and dredge in the dressing. Pull all of the dark meat from the thighs into chunks and dredge in the dressing. Leave the drumsticks and wings whole. Arrange on a serving plate and sprinkle with fleur de sel and pepper.