Smoked Turkey

Pulse rosemary leaves, peppercorns, coriander, fennel, bay leaves, and orange zest in a spice grinder until finely ground, 30 to 45 seconds. Stir salt into mixture. Season turkey cavity with salt mixture, then rub it all over skin. Transfer turkey to a rimmed baking sheet fitted with a wire rack; refrigerate, uncovered, overnight.

Fill a ceramic grill about halfway with hardwood (lump) charcoal. Fill a chimney with charcoal and light it. When coals are uniformly gray, pour them over the unlit charcoal spread over bottom of grill, avoiding vents (for proper airflow). Add one unsoaked 3-by-3-inch applewood chunk (for bolder flavor, add another).

Place indirect-cooking rack in grill. Place a 9-by-13-inch disposable pan filled halfway with water on top of it; top with direct-cooking grate. Close lid and adjust temperature, using vents (start with top and bottom vents each opened about a quarter of the way), bringing internal grill temperature to 300° to 325°; maintain that temperature for 15 to 20 minutes.

Meanwhile, remove turkey from refrigerator; rinse and pat dry. Let stand at room temperature, uncovered, 1 hour.

Stuff cavity with halved orange, onion, and rosemary sprigs. Tuck wing tips behind back and tie legs together with twine. Rub oil all over turkey; season lightly with salt and pepper.

Place turkey on cooking grate and cook, covered, and maintaining grill temperature between 300°F and 325°F, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°F, 2 hours to 2 hours, 30 minutes. Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).