This is the most sure-fire way in the world to make a turkey. It’s also known as “Hobo Turkey”.
A key step is to brine the bird. You can go straight to the cooking steps if you purchase a turkey injected with salt solution already. You will need the following if you plan to brine your own turkey, which we highly recommend:
14 lb turkey (fresh or frozen)
decent sized bucket or ice chest
1 1/2 cups kosher salt
1 1/2 cups sugar or honey
2 gallons of cold water (divided)
ice if your bird is fresh
Other things to throw in the brine may include , peppercorns, cumin seeds, garlic bulbs, chilis, wine, cider vinegar, bay leaves, stock, lemons, limes, coriander seeds or anything flavorful you want to infuse in the turkey
On medium / high heat combine some of the water with the salt and the sugar and heat / stir until dissolved. Combine this mixture with the water, turkey, ice, and any combination of optional ingredients in the bucket or ice chest. Let sit for at least 8 hours or overnight, turning once or twice.
For the cooking of the turkey you will need:
1 lb of bacon
1 standard trash can or metal barrel (avoid interior paint and any plastics)
1 homemade metal spit of some kind (see pictures)
aluminum foil
twine
1 – 1 1/2 bags charcoal
Wash off and pat dry brined bird, and discard the brine. Arrange turkey on a spit over ground (avoid concrete or metal surfaces). You can arrange some aluminum foil on the ground below to catch drippings. Give that turkey a bacon sweater and tie it together with twine. Place the trash can over the turkey. Light some of the charcoal in a chimney starter. Arrange remaining charcoal on top and close around sides of the trash can. Dump gray ashy coals on the top and sides of the trash can. The whole thing will eventually ignite (though you can give it some help if necessary). When the coals have burnt out, remove trashcan carefully, and the turkey will be perfectly cooked. There is no need to time it, but it usually takes a couple of hours.
