- 1 gallon water
- 2 cups Kosher salt
- 1 cup sugar
- 2 tablespoons whole black peppercorns
- 8 cloves garlic, crushed
- 8 bay leaves
- 1 8 to 12-pound whole turkey, neck and giblets reserved for another use
Mix all ingredients, except turkey, in a 13 1/2-quart stockpot until salt and sugar are mostly dissolved. Submerge turkey in brine. Refrigerate turkey in covered stockpot for 12 to 18 hours.
Discard brine. Dry turkey with paper towels.
Preheat oven to 325ºF. Roast unstuffed turkey for 2 3/4 to 3 hours or until internal temperature of the thigh reaches 180ºF.
Grill turkey over medium indirect heat with a drip pan under the grill. Grill an 8 to 12 pound turkey for 2 to 3 hours or until internal temperature of thigh reaches 180ºF.
VARIATION: To brine one turkey breast, up to 5 pounds:
4 cups Ocean Spray® White Cranberry Juice Drink
1/4 cup Kosher salt
2 tablespoons sugar
2 bay leaves
1 clove garlic, crushed
1 teaspoon whole peppercorns
Place Turkey breast in 2-gallon resealable food storage bag with brine ingredients. Marinate for 4 hours in refrigerator.
Grill over medium indirect heat for about 1 hour or until internal temperature reaches 180ºF. Or roast turkey breast in an open foil-lined roasting pan at 325ºF for 1 1/2 to 2 hours or until internal temperature reaches 180ºF.