Special equipment: One 10-pound bag self-lighting charcoal, 1 new steel trash can, one 2-to-3-foot metal stack or metal spit, 1 roll heavy-duty aluminum foil
To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving.
Recipe courtesy of Robert Irvine