Simple Barbecued Turkey

Make the brine
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Sanitize a food-safe 5-gallon bucket with water and bleach, then rinse very well.

Make the 1 1/2 gallons of ice water in the bucket and set aside.

Bring the 1/2 gallon of water to a rolling boil in a large stock pot.

Add all of the remaining brine ingredients and stir well.

Remove the brine from the heat let it sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Add the seasoning mixture to the ice water in the bucket and mix well.

Note: The brine must be very cold, so add more ice as needed.

Prepare the turkey
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Submerge the turkey, breast end down, in the brine and cover the bucket with foil.

Wrap the bucket with old towels, or (even better) a sleeping bag so that it stays ice cold.

Let the turkey brine for 8-12 hours.

Important: The bird must be kept at 40º or colder at all times, so monitor your ice and add more as necessary.

When you are about ready to cook it, remove the turkey from the brine (gently) onto a large sheet pan.

Let the turkey drain about 20 minutes.

Start your fire and prepare for indirect cooking at medium-high heat (about 325ºF).

Pat the turkey dry with paper towels.

Smear the entire surface of the turkey with the oil.

Sprinkle the entire bird with a moderate coat of the seasoning.

Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).

Oil the grate of your grill/smoker.

Cook the turkey indirectly until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).

Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes prior to carving it.

Carve, serve, and enjoy.