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Special equipment: One 10-pound bag self-lighting charcoal, 1 new steel trash can, one 2-to-3-foot metal stack or metal spit, 1 roll heavy-duty aluminum foil
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To brine the turkey, thoroughly clean the trash can with food-grade cleaner.
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Dry.
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Then add 3 gallons water, the salt, pepper, herbs and turkey.
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Finally, squeeze the lemons into the brine.
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Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
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To cook the bird, remove from the brine and pat dry with towels.
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Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
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Next, place foil on level ground to form a 3-foot-square area.
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Place a stake in the ground and place the turkey on the stake, legs first.
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Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
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Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
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After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover.
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Remove the turkey and allow to rest for 10 minutes before carving.
