INGREDIENTS
1 gallon plus 1 cup water, divided
1 quart plus 1 cup kosher salt, divided
2 Tbsp. dry thyme
½ cup freshly ground black pepper, divided
3 lb. bag ice
1 gallon plus 2 cups orange juice, divided
12 oz. orange juice concentrate
1 quart plus ½ cup soy sauce, divided
1 quart plus ½ cup bourbon, divided
1 12- to 14-lb. turkey, neck and giblets removed
1 cup vegetable oil
4 large navel oranges, quartered
1 large yellow onion, chopped in large chunks
1 small bunch fresh thyme
½ cup honey
2 tsp. white pepper
1 stick butter
Special equipment: a large brining bag and a second grill or large fireproof metal container
PREPARATION
• Day 1: Combine the water, 1 quart kosher salt, dry thyme and Œ cup pepper in a very large heavy-duty pot and bring to a boil over high heat to dissolve the salt.
• Remove from heat and add the ice. Stir to cool. Add 1 gallon orange juice, the orange juice concentrate, 1 quart soy sauce and 1 quart bourbon. Stir to incorporate.
• Place the turkey in a brining bag, pour the brine over and seal. Refrigerate overnight or at least 12 hours.
• Day 2: Remove the turkey from brine. Thoroughly rinse and pat it dry. Let the turkey rest at room temperature 1 hour.
• Meanwhile, prepare charcoal grill for high, indirect heat.
• Combine the remaining 1 cup salt, the remaining Œ cup pepper and the vegetable oil in a bowl and rub the turkey inside and out with the gritty paste. Stuff the interior cavity of the turkey with the oranges, onion and fresh thyme.
• Place a drip pan filled with the remaining 1 cup water next to coals to catch any drippings. Place the turkey breast-side up over indirect heat, cover, and grill 1 hour.
• Meanwhile, after 20 minutes of grilling, prepare another chimney of charcoal on a second grill or within a fireproof metal container. Let it burn until the coals are completely gray.
• Meanwhile, create a glaze by bringing to boil the remaining 2 cups orange juice, the remaining œ cup soy sauce, the remaining œ cup bourbon, the honey and white pepper over heat high. Remove from the heat and whisk in the butter.
• Baste the turkey with the glaze. Add the fresh, hot charcoal to the grill. If the skin is getting too dark, tent the turkey with heavy-duty foil to prevent burning. Cover and girll another hour.
• Meanwhile, after 20 minutes of grilling, prepare another chimney of charcoal on a second grill or within a fireproof metal container. Let it burn until the coals are completely gray.
• Baste the turkey with the glaze. Add the fresh, hot charcoal to the grill. If the skin is getting too dark, tent the turkey with heavy-duty foil to prevent burning. Cover and grill another hour, until a meat thermometer reaches 160 degrees in the thickest part of the breast. Baste again before removing from the grill.
• Cover the turkey with foil and let rest 30 minutes before carving.
This article appears in November 2014.