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.
Trick #1: If you do not have a pot large enough or room in your refrigerator for the turkey, put the turkey in a large clean garbage bag and place inside a large ice chest. Pour the brine into the bag around the turkey, and seal the bag very tightly. Place lots of ice around the outside of the bag, close the chest lid and place the whole thing outside or in a cool room/garage. Make sure there are not bears in your neighborhood.
On the day you plan to cook the turkey:
At least 2 hours 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 (or see trick below) before carving. Serve with warm Mole Sauce.
Trick #2: Line a very clean ice chest with foil. Place the cooked turkey in the ice chest. Cover with foil, newspapers or clean towels.
Close the lid. The chest will act as a warming oven, keeping the turkey perfectly warm and succulent. The added bonus is that you can cook the turkey at one house and easily transport to another. The turkey will stay warm in the chest for several hours.