The Turkey Brined, Bacon Wrapped & Grilled 1 20 lb. turkey Bacon; 3 packs for 20 lbs. Salt & Pepper Fresh rosemary, sage & thyme Large disposable roasting pan Heavy duty tin foil Charcoal and lighter fluid and matches Brine 2 gallons apple juice 1C. Kosher salt 1 1/2C. Brown sugar 3-4T. garlic 2T. Worchershire sauce 2T. Peppercorns 1 VERY large pot; big enough to put the whole turkey in with a lid. Brining the Turkey: On the Sunday before Thanksgiving unwrap the turkey and pull out all the giblets. (They are in both cavities-front and back- usually in a small paper bag) Put the turkey in that VERY large pot. Bring the apple juice, salt and sugar in a large pot, heat and stir until dissolved all the way. Let cool. Add the Worchershire sauce, peppercorns and a garlic. Slowly pour over the turkey Cover it tightly with tin foil and put the lid on it. Put it in the refrigerator for at LEAST 24 hours; I usually let it brine for at least 3 days. Bacon Wrapping the Turkey: A Good I.Dee: Wrap the turkey the night before you cook it. Take the turkey out of the brining liquid and discard the liquid  and rinse the turkey. Place the turkey in the roasting pan…..Ummmm…breast and leg side up…… Put the fresh spices in the cavity of the turkey Unwrap the bacon and put it on the counter so you can reach for it easily. Start with wrapping the wings; stretch out the...