Here`s one for ya....
1/2 cup + 2 tbsp kosher salt
1/2 cup + 2 tbsp white sugar
2 tbsp raw sugar
1 1/2 gallon water
1/3-cup whole peppercorns
2 tbsp chopped onion (dried)
1 tbsp red pepper flakes (optional)
1 tsp rosemary (course leaves)
1/2 tsp ground thyme
1/2 tsp rubbed sage
Mix ingredients with water & set in refrigerator over night for spices to meld. Place one 12-14lb thawed turkey in non-reactive plastic container that’s big enough for the turkey to be completely submerged. It’s important that your refrigerator is set at a safe temp to prevent the turkey from spoilage. Place a refrigerator thermometer in lowest area of your refrigerator & adjust thermostat to 35-38 degrees. Brine turkey for 48 hours. On the 2nd day remove the turkey from the brine & rinse thoroughly inside and out. Pat dry with paper towels or a clean hand towel.
Cook as you normally would in your oven, grill or smoker, but plan on the turkey cooking a little faster due to the brining which loosened the fibers of the meat. Ya see… brining causes the proteins in the meat to break down a little allowing the salt, sugar, and other flavoring agents to permeate the meat's flesh.
If you’re a true “Turkey Junkie” like me… try grilling it in a Weber Kettle or similar round charcoal grill… if you have one. What I do is bank the coals on two sides of the grill with a disposable foil pan between the coals adding a little water to the pan. Adjust your grill vents to a temperature of 350-400 degrees and add a small handful of apple wood chips to your hot coals for the first 30-60 minutes of cook time. Grill the turkey for 2-3 hours to an internal temperature of 175 degrees in the deepest part of the thigh. Indirect grilling with the coals on either side of the turkey will keep it far enough from the direct heat so as to not to burn it.
Why brine and grill a turkey???
The results will be a lightly smoked, juicier more flavorful turkey! I guarantee!
Now don`t that look good?