Name: Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
Yield: Makes 16 servings
Ingredients: 5 lemons, divided; 18 Earl Grey tea bags; 11 4-inch-long rosemary sprigs, divided; 2 cups coarse kosher salt; 1 1/2 cups (packed) golden brown sugar; 1/2 cup fresh lemon juice; 12 cups ice cubes; 2 turkey-size oven-roasting bags; 1 22-pound turkey; neck, heart, and gizzard reserved for gravy; 1 12 3/4x9x2-inch disposable aluminum pan; 1 celery stalk, cut crosswise into 3-inch pieces; 1 medium onion, quartered; 1/4 cup olive oil; Tea-and-Lemon Gravy

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Photo by Victoria Pearson

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

Recipe notes

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