Bring the quart of water to a boil.
Once the water begins to boil, add the contents of the brine packet, then return the liquid to a boil and simmer for 5 more minutes.
Remove the content from the heat, and add 3 quarts of cold water, along with two beers of your choice. For this recipe, we use Bud Lime, but a Honey Ale will work well too!
Place everything in the fridge until it has cooled down to 40 degrees.
Remove the gizzard pack and neck from the cavity of the turkey. Follow this up by placing the turkey in the brining bag–breast side down.
Pour the brine into the bag with the turkey until the turkey is fully submerged. Take care not to spill the brine.
Seal the bag and place it in the fridge for 12 to 18 hours. Depending on the size of the bird, you may need to brine it for up to 24 hours.
Remove the turkey from the brine and rinse it with cold water.
Set the turkey on a roasting rack and pat it dry with a paper towel.
Place the turkey in a proper roasting pan and set it on the roasting rack, then add 1 cup of white wine and 1 cup of chicken stock to it.
Use an olive binder on the bird and add your seasoning.
Allow the turkey to sit at room temperature for 45 to 60 minutes before roasting.
Preheat your Z Grills to 350F while the turkey rests.
Place the turkey directly onto the grill grates, then close the lid and cook for 3 to 4 hours, taking care to rotate the bird halfway through.
When the turkey reaches an internal temperature of 165F, it is done. Avoid foil covering the bird.
Remove the turkey, allow it to rest for 20 minutes, and enjoy!
