Grilled Turkey
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 105
- Cholesterol
- 348
- Sodium
- 1593
- Total: 17 hr 45 min
- Prep: 15 min
- Inactive: 15 hr
- Cook: 2 hr 30 min
Ingredients
1 1/2 cups kosher salt
1/4 cup light brown sugar
1 fresh turkey (12 pounds)
Directions
- 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.