Grilled Turkey

1. 1

   Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket.

2. 2

   (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.)

3. 3

   Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.

4. 4

   Remove the turkey from the brine 1 hour before grilling.

5. 5

   Rinse well under cold water and pat dry to remove the salt.

6. 6

   Prepare a charcoal grill for indirect grilling.

7. 7

   The temperature inside the grill should be 350 degrees F.

8. 8

   Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours.

9. 9

   Let the turkey rest 1 hour before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.