1. For charcoal grill, arrange medium-hot coals around a drip pan or foil pan. Test for medium heat above the pan. Twist turkey's wing tips behind back. Tie up legs or tuck into flap of skin. Place turkey on grill rack over pan. Cover; grill for 2-1/4 to 3 hours or until thermometer in thigh registers 180 degrees F. and meat is no longer pink. Add coals every 45 to 60 minutes and cut band of skin or string the last hour of grilling. (For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Grill as above.)
2. Remove from grill. Cover with foil; let stand for 15 minutes before carving. Makes 12 servings.
1. In a large stock pot, combine kosher salt, brown sugar, hot water, cold water, onion, garlic, jalapeno, and peppercorns. Place turkey in pot. Add enough water to cover by 1 inch. Cover and refrigerate overnight but not longer than 8 hours. Dry turkey inside and out, including cavities, and proceed with your cooking method.