Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
"For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly...."
INGREDIENTS
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5 lemons, divided
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18 Earl Grey tea bags
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11 4-inch-long rosemary sprigs, divided
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2 cups coarse kosher salt
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1 1/2 cups (packed) golden brown sugar
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1/2 cup fresh lemon juice
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12 cups ice cubes
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2 turkey-size oven-roasting bags
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1 22-pound turkey; neck, heart, and gizzard reserved for gravy
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1 12 3/4x9x2-inch disposable aluminum pan
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1 celery stalk, cut crosswise into 3-inch pieces
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1 medium onion, quartered
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1/4 cup olive oil
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