Kick Ass Moist Dry Brined Turkey on the Grill

Mix all of the brine ingredients (kosher salt, fresh thyme leaves, finely chopped fresh garlic, finely chopped sage, black pepper) together. Using a gloved hand, rub the brine ingredients all over a 12lb turkey. You can also place some 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 in the fridge uncovered for an additional 24 hours. Remove from the fridge and dry off the turkey 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. Then roast your turkey at 350F or smoke it at 225F until the internal temperature of the breast reaches 163-165F. Remove from the grill and rest for 15 minutes prior to slicing.