Grilled Turkey

Directions

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.