In pan, mix brine with water. Heat to high 5 minutes to dissolve sugar and salt.

Cool brine mixture; add ice water and mix well.

Place turkey in bucket and cover with water and brine. Place bucket in refrigerator or cooler.

Brine 45 minutes per pound.

Remove turkey from brine.

Heat wood fire grill to 350° F.

Cook turkey 20 minutes then turn temperature to 275° F. Cook 1 hour, 40 minutes until internal temperature reaches 170° F.

Allow turkey to rest about 15 minutes prior to carving to allow juices to settle.