"A nod to the age-old and delicious holiday tradition for those craving that gorgeous, juicy centerpiece. Try spatchcocking the turkey for a quicker, more even cook on the grill."
2 quarts cold water
½ cup kosher salt
1 tablespoon black pepper
1 large bay leaf
2 tablespoons fresh rosemary
1 small fresh garlic clove, lightly smashed
12–14 pound whole turkey, fresh or thawed if frozen
4 quarts cold buttermilk
For Savory Brine Mixture: Combine all the ingredients, except the buttermilk and turkey, in a large (3-quart or more) saucepan. Bring to a boil and simmer for 5 minutes. Let the mixture cool completely before proceeding.
For brining turkey: Remove giblets and neck from the turkey cavities.
In a large container, such as a sealable brine bag or 5-gallon, food-safe bucket with lid, pour in the cold Savory Brine Mixture and buttermilk. Stir well. Add the turkey to the brine and submerge it. If using a bucket, place an ice-filled bowl on top of the turkey to keep the turkey submerged.
Brine the turkey no longer than 24 hours, always keeping it below 40°F. Remove the turkey from the brine and pat dry with a paper towel. Discard brine.
For grilling: Prepare the grill for indirect medium-high heat. Place the turkey on the grill and cook for 1½ –2 hours or until the internal temperature reaches 165°F. The outside should be crisp and golden brown. Remove the turkey from the roasting pan and let it sit for 15–20 minutes before carving.
For oven roasting: Preheat oven to 325°F. Place the turkey on a V-shaped rack in a 2-inch-deep roasting pan and roast about 3½ –3 3/4 hours or until the internal temperature reaches 165°F. The outside should be crisp and golden brown. Remove the turkey from the roasting pan and let it sit for 15–20 minutes before carving.
Optional: Add your favorite glaze or baste to the turkey during the cooking process. Either way, you’ll have a tender, juicy turkey.