North Carolina-style barbecue turkey from the Food Network Kitchen is a recipe for making a barbecued turkey. The recipe provides for the preparation of a brine marinade, a vinegar-based barbecue sauce, and the turkey preparation and grilling procedure.
Prepare the brine in a large stock pot with 6 quarts of water, 1 1/2 cups of salt, 3/4 cup of light brown sugar, 1 1/4 cups of fresh sliced ginger and 1/4 cup of coriander seeds. Stir in 2 bay leaves, and bring the stock to a boil. Reduce the heat, and allow the mixture to simmer for 10 minutes. Fill a bucket large enough to hold the turkey with ice. Pour the hot brine into the bucket, and when it has cooled, lower in the turkey. Place something on top of the turkey heavy enough to hold it under the surface of the brine, and refrigerate for at least eight hours.
Dissolve 3/4 cup of granulated sugar into 3 cups of cider vinegar on medium heat to make the sauce. Remove from the heat, and blend in 1/3 cup of ketchup, 1/4 cup of honey, 1/4 cup of Kosher salt, 2 tablespoons of crushed red pepper and 1 1/2 teaspoons of freshly ground black pepper. Reserve 1 1/2 cups of the sauce for a table condiment.
Prepare a medium-high fire, cover it with your choice of soaked wood chips, and bring it to a stable medium-low temperature that is maintained throughout the turkey grilling. Stuff the turkey cavity with desired vegetables or stuffing, and tie the legs together securely. Rotate the turkey every 45 minutes, and begin basting it with the sauce after about an hour. Grill until the turkey has an internal temperature of 165 degrees Fahrenheit.