11 to 16 lb. turkey, thawed in refrigerator for 2 to 3 days

Use a plastic, non-metal, bucket or crock. Put the turkey in the crock and add water to 1 to 2 inches over the bird. Remove turkey and dissolve 12 ounces curing salt (buy at the butcher) for every gallon of water. An 11 to 16 pound bird must "cure" for 4 days, in the refrigerator if it is hot outside. After "curing", remove turkey from the brine, blot dry. Butter or oil the skin liberally. Insert meat thermometer into thickest part of thigh. While coals on grill are heating up, soak pint of hickory chips in water for 1/2 hour. Cool indirect. Scatter soaked chips and cover the grill, leaving enough draft to keep coals burning. Cook to 160 degrees.