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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	985.28 Kcal (4125 kJ)
Calories from fat	367.34 Kcal
		% Daily Value*
Total Fat	40.82g	63%
Cholesterol	489.78mg	163%
Sodium	5533mg	231%
Potassium	1532.9mg	33%
Total Carbs	6.74g	2%
Sugars	6.67g	27%
Protein	149.66g	299%
Iron	6.9mg	38%
Calcium	80.5mg	8%

Amount Per 100 g
Calories	141.12 Kcal (591 kJ)
Calories from fat	52.61 Kcal
		% Daily Value*
Total Fat	5.85g	63%
Cholesterol	70.15mg	163%
Sodium	792.47mg	231%
Potassium	219.55mg	33%
Total Carbs	0.96g	2%
Sugars	0.96g	27%
Protein	21.43g	299%
Iron	1mg	38%
Calcium	11.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.1

Points
25

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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