INGREDIENTS
- 1 batch Garlic-Herb Dry Brine (recipe below)
- 1 12-14 pound turkey, neck and giblets removed
- 1 medium onion, quartered
- 1 head of garlic, halved widthwise
- A few sprigs of thyme, rosemary and sage
- Special equipment: charcoal grill, charcoal, charcoal chimney, hickory wood chips (soaked in water), foil roasting pan, meat thermometer