thought I'd try to contribute something, after 3 years of doing turkeys on the grill this was the best one yet. Here is how I did it:

picked up a 20lb hen from Diestel Turkey Ranch here in town and got started on the brine.

- heated 1.5 gallons of water to near boil in big pot
- added 1 cup brown sugar (have used honey in the past but liked the brown sugar better)
- added 2 cups kosher salt

turned heat off and stirred to dissolve sugar and salt

stirred 3 bay leaves into hot mix

added tablespoon of Christopher Ranch crushed ginger

added 2 tablespoons of Christopher Ranch crushed garlic

added 2 teaspoons cracked black pepper

added 10 ground allspice

added about 4 cups of ice cubes to mix to knock temperature down to warm

placed bird that was still almost frozen/crusted in new plastic garbage bag breast side down

put the bird in the bag into a large coleman cooler

poured warm salt/sugar/spice/ice mix into the garbage bag, added cold water to cover bird

tie bag up closed with tiewrap removing air

place ice packs around bag to keep it cool overnight

let sit from 9pm to 10am the following morning

took bird out of bag, rinsed it off and pat dry, let it sit for an hour to come to something near room temp

light rub on outer skin, used "Butt Rub"

put skewer onto bird, test fit it in rotisserie ring to make sure bird was centered, and brought it back in

started full chimney of coals and began to truss it up

target temp this year was 270* on the low end and no higher than 300* - did the bird at 350* last year and it cooked crazy fast, slow and moist was the goal for this year.

put the bird on at noon, it hit just over 160* in the breast and was a bit over 180* in the thigh by 3:30p, let it rest 15-20 minutes and carved. Best bird yet - juicy white meat, dark meat was very lightly salty/smokey, and nothing was undercooked. Lots of compliments from our 14 guests

Next years bird goes on my new smoker

This message has been edited. Last edited by: Mike in Sonora,

Nice work! I love turkey on the rotisserie!