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1
In a large stockpot or plastic tub, mix 1 1/2 gallons of water with the salt and sugar; stir to dissolve the salt and sugar.
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2
Add the turkey to the brine, breast side down and refrigerate for 10 to 12 hours.
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3
Remove the turkey from the brine, rinse it in cold water and pat dry with paper towels.
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4
Discard the brine.
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5
Light a charcoal grill using 5 pounds of charcoal briquettes.
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6
Rake the hot coals into 2 piles on opposite sides of the grill and replace the grill rack.
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7
Alternatively, turn the front and back burners of a gas grill to high and preheat to 400; leave the center burner off.
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8
Turn the burners down to medium (350) just before grilling the turkey.
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9
Meanwhile, place half of the onions, carrot and celery in the turkey cavity.
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10
Using kitchen string, tie the turkey legs together, then bring the string around the turkey and tie the wings at the breast.
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11
Scatter the remaining onions, carrot and celery in a large, sturdy, disposable roasting pan.
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12
Brush the turkey with the melted butter and set it in the roasting pan, breast side down.
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13
Pour 2 cups of water into the pan.
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14
Set the turkey on the grill.
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15
Cover and cook with the vents open for 1 hour; do not open the grill.
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16
(If using a charcoal grill, heat another 1 1/2 pounds of charcoal in a chimney starter after 45 minutes; then remove the pan and rack from the grill and stir the coals; add half of the new coals to each pile and replace the rack and pan.)
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17
Turn the turkey breast side up and baste with the pan juices.
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18
Continue to grill, covered, for about 1 1/2 hours longer; the turkey is done when an instant-read thermometer inserted in an inner thigh registers 170.
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19
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes.
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20
Reserve the pan juices for making the gravy.
