If you're lucky enough to spend Thanksgiving in nice weather, grilling a turkey is a great way to grill up something delicious while watching the kids play football outside.
- 1 1/2 cups kosher salt
- 1/4 cup light brown sugar
- 1 fresh turkey (12 pounds)
Preparation time 915mins
Cooking time 1065mins
Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32°F to 40°F) for at least 12 hours and up to 24 hours.
Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350°F.
Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175°F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.
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