This recipe from "How to Cook a Turkey and All the Other Trimmings," from the editors and contributors of Fine Cooking magazine (Taunton Press, $19.95), is credited to John Ash and Jeff Madura.
For the brine:
2 cups firmly packed brown sugar
1 cup pure maple syrup
¾ cup kosher salt
3 whole heads garlic, cloves separated (but not peeled) and smashed
6 large bay leaves
1½ cups coarsely chopped unpeeled fresh ginger
2 teaspoons crushed red pepper flakes
1½ cups soy sauce
3 quarts water
Handful fresh thyme sprigs
For the turkey:
One 12- to 14-pound turkey
Olive oil for brushing
Brine the turkey: Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and the turkey (pot size is less important if you're using oven bags to hold the brined turkey). Bring to a simmer, remove from the heat, and let cool completely. Remove the neck and giblets from the turkey, rinse well and put it in the cold brine; add water if the brine doesn't cover the bird. Refrigerate for 18 to 24 hours.
Cook the turkey: Remove the bird from the brine, rinse it, pat dry with paper towels, and lightly brush it with olive oil. Prepare the grill by lighting about 30 small pieces of hardwood charcoal, preferably in a chimney starter. When the coals are hot and spotted gray, put an aluminum-foil or foil-coated drip that's at least 1 inch deep in the middle of the grill. Arrange half the coals on one side of the pan and half on the other. Wrap ½ cup or so of wood chips in a double layer of foil and set them on the hot coals.
Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Regulate the vents to keep the wood chips smoking and the coals burning slowly, checking every 25 minutes or so. Add charcoal periodically. Keep the temperature in the grill between 275 degrees and 325 degrees. Keep the smoke going for 1½ to two hours (add more wood chips as needed) and then remove the chips and continue cooking without smoke until the bird is done. The total cooking time for a 12- to 14-pound bird is about three to 3½ hours. Test the turkey with an instant-read thermometer in the thickest part of the thigh, away from the bone; it should read 170 degrees and the juices should run clear when you remove the thermometer. Remove the turkey from the grill and let it rest at least 20 minutes before carving.