"Kevin S. Wilson" wrote in message
...
On 14 Nov 2006 21:50:01 -0800, "JimnGin" wrote:

I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
I'm not using the SFB, but instead, I'm going to put the lump on both
far sides of the main grill area, and the turkey in the middle. I'm
getting a fresh, natural bird from a local grocer, and will brine it
the night before. My questions: How long should I grill it, what temp
should I shoot for, how close to the bird should I have the lump (It
has an adjustable charcoal grate), and is it ok to stuff the turkey?
Any other tips, suggestions would be appreciated.

Some applicable suggestions and instructions he

http://www.webpak.net/~rescyou/turkey/turkey.htm


Regarding your URL above: Explain the discrepency between your first
paragraph below and the your following ingredients list that indicates the
ratio of salt to volume of H2O by weight.

You say: "A simple brine is 2 cups of Kosher salt or 1 cup of table salt
dissolved in 2 gallons of water. I prefer to use a bit less salt, say 1.5
cups of Kosher salt or 2/3 cup of table salt. For this recipe, you'll use
1.5 cups of Kosher salt. You can try various amounts of salt until you hit
on a combination you particularly like; all will improve the texture and
moistness of turkey, though some might result in a saltier taste than
others.

Then you say: 1 gallon water
a.. 1.5 cups of Kosher salt
There is considerable difference in the specific gravity of different Kosher
salts, varying from 1.65 to 2. What Kosher salt is consistent with your
recipe? You should include that to insure an accurate ratio of salt to
volume of H2O by weight.