Directions

Brine

1. Combine 6 cups cold water with sugar and salt in a large saucepan over medium heat. Stir occasionally until salt and sugar have dissolved (no need to boil!) Remove from heat and cool to room temperature.
2. Combine remaining water and ingredients into a large stock pot or special brining bag. Pour water/sugar/salt mixture in. Add turkey and weigh down to fully submerge it if necessary (depending on your pot, you may need to make another half-batch of brine.)
3. Cover and refrigerate overnight.
4. Remove turkey and pat dry. Allow to sit overnight in the refrigerator again (you want it to basically dry completely! No need to cover.)

  Grill

1. Remove turkey from refrigerator.
2. Crack open tall can of beer and pour a couple of tablespoons into a glass (don't throw it out! Drink it!) Place can into a grill-safe dish or aluminum pan. Carefully place the turkey on top of the can. Rub entirely with Herbes de Provence.
3. Preheat grill to 350-375F. Turn off one burner and place turkey pan on that side (keep other burner(s) on so we now have indirect heat!)
4. Cover and cook for 2 hours (don't peak!) Baste and cook for another hour, covering wings/drumsticks with foil if they appear to be browning too fast. Baste again. Continue cooking until turkey reaches 165F (mine finished between 3 and 3 1/2 hours!)
5. Remove from pan, discard beer, cover with aluminum foil. Allow to rest for 20 minutes before serving!

Notes: Cook time may vary depending on how well your grill maintains heat (use a meat thermometer to check internal temperature beginning around the 3 hour mark.)