Grilled Turkey

Total Time:
17 hr 45 min
15 min
15 hr
2 hr 30 min

8 servings

  • 1 1/2 cups kosher salt
  • 1/4 cup light brown sugar
  • 1 fresh turkey (12 pounds)
Watch how to make this recipe.
  • 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 to 40 degrees 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 degrees F.

  • 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. Let the turkey rest 1 hour before carving.

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This recipe is featured in:

Great Grilled Mains