Vya Sweet Vermouth makes a fabulous brine. You’ll end up with dark, delicious, caramelised skin. This also works really well with chicken. Start brining the turkey 2-3 days before you plan to cook it.
- 12-14 lb fresh turkey
- 2 cups brown sugar
- 1 cup maple syrup
- ¾ cup coarse salt
- 3 whole heads of garlic
- cloves separated (not peeled) & bruised
- 6 large bay leaves
- ½ cups coarsely chopped unpeeled fresh ginger
- 1 ½ cups soy sauce
- 3 qt. water
- 1 bunch fresh thyme
- 1 750ml bottle Vya Sweet Vermouth
- Olive oil for braising 12-14 lb. fresh turkey
Combine all brine ingredients in a stainless steel pot large enough to sustain the turkey and brine. Bring brine to a simmer. Remove from heat and let cool. Remove the turkey’s gizzards and rinse the turkey well. Immerse the turkey in the brine (add water if the turkey is not fully immersed.)
Refrigerate for 2-3 days, turning the bird twice a day.
To cook the turkey:
Remove the turkey from the brine, pat dry, brush with olive oil, set aside. Fire up the grill. When the coals are hot, place an aluminium foil drip pan (at least 1” deep) in between the coals. Place the grill rack onto the grill and center the turkey on top of the rack, breast side up directly over the drip pan. Cover the grill with the vents partially open. Keep the coals burning slowly, add coals as needed. Keep the temperature in the grill between 275 – 325 F. The total cooking time is about 3-3 ½ hours. When the internal temperature is 155 F, remove the turkey from the grill. Let cool for 20 minutes.