Bar-B-Q Turkey

melman said
Brine it overnight, use indirect heat. Check internal temp at 2 hr mark. Don't want to dry it out. Baste it w/canola oil...bon appetite dude...

melman said
I too am fairly new at brining, but almost swear by it the past 2 years. My brine solution is just 1 cup salt to 1/2 cup sugar. You can add peppercorns, bay leaves, garlic powder etc. Even did the Zatarain's boil mix once. I put it in my crawfish pot, disolved in water and cover turkey. Fits in the bottom of my beer fridge in garage. If you don't have room in fridge, add ice to cover to keep cool. This was done one off T-day with a frozen cheap turkey. Awesome. I have a Ronco Showtime Rotissere. Best investment for fowl hands down....:9:

Thanks for the tips Sir. I never really knew what brining was until you mentioned it. I then researched it and decided to give it a try. WOW... what a difference it makes. The only thing I forgot was to add brown sugar to the brine water. Other than that, the turkey turned out great. The wife and kids even gave their thumbs up on it! I will definitely be doing this again. I already have plans to brine pork steaks for our next "regular" BBQ.