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1.
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For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil.
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Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved.
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While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice.
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Pour the brine over the ice.
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When the brine has cooled, add the turkey.
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Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid.
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Brine in the refrigerator for up to 8 hours.
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2.
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For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves.
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Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper.
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Reserve 1 1/2 cups for passing at the table.
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3.
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For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
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Position a drip pan under the grate on the indirect side of the grill.
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Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs.
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Place the turkey breast-side up over the drip pan.
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Toss 1 cup of the soaked wood chips onto the coals.
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Cover the grill and rotate the lid so that the vent holes are directly over the meat.
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To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down.
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Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
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4.
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After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce.
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(Keep the grill covered between basting.)
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Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours.
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Transfer to a cutting board and let rest 15 minutes before carving.
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Serves: 8-10 (analysis done for 10)
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Nutrition Information (per serving):
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*Sauce for passing included
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Calories: 1109
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Total Fat: 50 grams
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Saturated Fat: 14 grams
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Total Carbohydrates: 23 grams
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Protein: 132 grams
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Sodium: 2009 milligrams
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Cholesterol: 503 milligrams
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Fiber: 0.5 grams
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Serves: 32
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Nutrition Information (per 2 tablespoons):
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Calories: 28
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Total Fat: 0 grams
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Saturated Fat: 0 grams
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Total Carbohydrates: 7 grams
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Protein: 0 grams
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Sodium: 56 milligrams
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Cholesterol: 0 milligrams
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Fiber: 0 grams
