Dry Brined Spatchcocked Turkey on the Grill

Mix all of the brine ingredients together. Using a gloved hand, rub the brine mixture all over the 12lb turkey, including under the skin of the breast, legs, and thighs. Place the turkey in a tray breast side up and cover with plastic wrap. Refrigerate for 24 hours. After 24 hours, remove the plastic wrap and leave the turkey uncovered in the fridge for an additional 24 hours. Remove from the fridge and dry off the turkey thoroughly with paper towels (do not rinse). Place the turkey breast side up directly on the grill. Insert a temperature probe into the thickest part of the breast. Roast at 350F or smoke at 225F until the internal temperature of the breast reaches 163-165F. Remove from the grill and let rest for 15 minutes prior to slicing.