Dry brining the turkey:

1. This dry brine is based on Russ Parsons’ recipe.
   Cut rosemary leaves and mix with lemon zest and salt. Rub all over the turkey being sure to get an even coat. Place the turkey in a leak-proof plastic bag and refrigerate for three days.
2. During the three days be sure to massage the turkey daily and move the liquids around.
3. After the third day and a few hours prior to cooking the turkey, remove the bird from the bag and dry it off with paper towels. Allow the skin to dry.
   Let the bird come to room temperature one hour prior to putting it on the BBQ.

BARBECUING THE TURKEY:

1. One chimney starter full of charcoal briquettes should be enough for a turkey. Set up your grill with an aluminum pan-filled water, or liquid of your choice, at the charcoal level of your grill.
2. Once lit, pour the charcoal briquettes on both sides of the aluminum tray. Place some apple, pecan, or hickory chunks on top of the coals. Put the lid on and let the grill warm up a bit with the vents open.
3. Place the turkey on the grill above the water pan and cover. Let it grill for 30 minutes and then close the vents. Insert a meat thermometer into the thickest portion of the thigh without touching the bone.
4. The turkey is done when the temperature reaches 165 degrees Fahrenheit. Check on your turkey periodically and make sure it’s not browning too much. If it looks as if it may be getting too much heat, double-check your vents and make sure that air isn’t getting in. You can also use aluminum foil to tent parts of the bird if they are cooking too quickly. It should only take a few hours. Let the meat rest for ten minutes before carving.