• 2 1/2 gallons water
  • 2 cups light brown sugar
  • 1/2 cup fresh ginger, peeled, sliced thin
  • 1/2 cup coriander seeds
  • 1/4 cup cloves
  • 1/2 cup black peppercorns
  • 1/4 cup whole allspice
  • 1/4 cup mustard seed
  • 2 grapefruits
  • 3 lemons
  • 3 limes
  • 3 oranges
  • 1 bunch thyme



  • 1 onion, split in half
  • 2 quarts turkey or chicken stock
  • 1/2 bunch thyme
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 3/4 cup flour
  • 3/4 cup butter
  • Salt and pepper

Preparing the Turkey and Brine

Juice all citrus and reserve rinds. Bring all other ingredients to a boil. Remove from heat and add citrus juice and rinds to brine. Cool brine completely before using.

  • (1) 10-15-pound turkey

Break the turkey down into quarters. Two breast attached to the bone and two leg/thigh quarters. Save remaining bones for gravy (do not brine) . Place the quarters into the brine for 8-12 hours prior to cooking. Remove from brine. Dry with a towel. Season lightly with salt and pepper. Preheat the grill to 375 degrees Fahrenheit. Wrap the leg-thigh quarters in foil similar to wrapping ribs for BBQ. Place on the back shelf of the grill. Chop the turkey bones and place in a separate roasting pan. Put the bones on the grill to roast for gravy. Close and cook for an hour and a half. Open grill, place the breasts into a foil pan or casserole dish under the dark quarters. Remove the bones to make gravy. Close the grill and cook the dark quarters and the breasts for an additional hour and a half.

Gravy Instructions

While the turkey is on the grill, roast the onion on the grill flesh side down until it blackens. Place all ingredients excluding flour and butter into a pressure cooker. Cook on full pressure for 30 minutes. Release the pressure and strain the fortified stock. In a saucepan, melt the butter. Slowly add the flour, whisking to avoid lumps. Cook until it smells nutty and roasted and all flour is hydrated in the butter. Slowly start adding stock, stirring constantly to avoid lumps. Bring to boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper.

Remove turkey from grill. Carefully remove the dark quarters from the foil. Remove the bone from the breasts and slice the meat. Arrange in a serving platter and top with gravy or serve gravy on the side.

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