-
1
Bring 2 gallons of water to boil in a large stockpot.
-
2
Stir in salt and sugar until completely dissolved.
-
3
Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs.
-
4
Place the stockpot in refrigerator until cold.
-
5
Remove the giblets from the turkey.
-
6
Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion.
-
7
Refrigerate the whole turkey for 72 hours.
-
8
Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan.
-
9
Allow the turkey to come to room temperature.
-
10
Meanwhile, start the grill.
-
11
When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle.
-
12
Place the roasting pan on the grill rack and cover with the lid.
-
13
Control the temperature of the grill by opening and closing the vents.
-
14
If the grill is too hot, close the vents slightly, but not all of the way.
-
15
If the grill is too cold, open the vents.
-
16
While the turkey is cooking, baste frequently with olive oil or butter and pan juices.
-
17
It may be necessary to add more coals during the cooking process.
-
18
If so, fire the coals in a cone separately and add them when they are hot.
-
19
It's important to know that brined turkeys cook more rapidly than un-brined turkeys.
-
20
So you should check the internal temperature of the turkey after 1 1/2 hours grilling time.
-
21
Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.
