For years I have done our Thanksgiving turkey this way and it always comes out moist and smoky.
The only trick is finding a big enough pot to put the turkey in to brine that also fits in your refrigerator. It is best to work with a turkey no more than 20 pounds and a very large stock pot.
Last year I had a 25 pound turkey that would not fit. I placed the turkey in a large clean garbage bag,
put the turkey and bag into a large ice chest, poured the brine around the turkey, and sealed the bag very tightly. I placed lots of ice around the outside of the bag, closed the chest lid and placed the whole thing outside the night before. It worked great and freed up my refrigerator for other things.
The only other problem was that the turkey was so big that the grill cover wouldn't fit tight until the
turkey had cooked awhile and shrank. It still cooked fine, but best to stick with a smaller turkey.
1 really good, organic turkey – 15-20 pounds
Brine recipe below as needed
2½ gallons cold water
2 cups kosher salt
1 cup sugar
4 bay leaves
1 whole head garlic, cloves separated and smashed slightly
12 sprigs of fresh thyme
1 orange, cut into 6 pieces
About 24 hours before you will cook your bird combine all brine ingredients in a large stock pot. Stir
to dissolve salt and sugar. Place bird in pot. If brine does not cover bird, make a little more brine. Refrigerate.
Cooking the turkey:
At least 1 hour before you will cook the turkey, remove it from the brine, pat dry and leave at room
temperature to warm up.
Prepare the charcoal fire in a covered barbeque.
When the coals are hot, spread them to both sides and place a foil pan in the middle to catch the drippings. Place the grill over the coals and place the turkey, breast side up on the grill. Cook the turkey for about 2½ hours, adding some new coals to each side every half hour to keep the fire going. The internal temperature of the meaty part of the thigh should be 165º when done.
Remove to a platter and let rest. Serve with Mole Sauce.
