I like to brine my bbq turkey. Check out my recipe for the brine.
Ingredients:
One 12- to 14-pound turkey, wing tips removed with kitchen shears
3 tablespoons brown sugar
1 tablespoon paprika
Kosher salt and fresh ground black pepper
Vegetable oil, for the turkey
6 tablespoons unsalted butter, melted
Directions:
Prepare a grill fitted with a rotisserie attachment according to the manufacturer’s instructions for cooking over medium-high heat.
Truss the turkey with butcher’s twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes