- Combine 6 cups cold water with sugar and salt in a large saucepan over medium heat. Stir occasionally until salt and sugar have dissolved (no need to boil!) Remove from heat and cool to room temperature.
- Combine remaining water and ingredients into a large stock pot or special brining bag. Pour water/sugar/salt mixture in. Add turkey and weigh down to fully submerge it if necessary (depending on your pot, you may need to make another half-batch of brine.)
- Cover and refrigerate overnight.
- Remove turkey and pat dry. Allow to sit overnight in the refrigerator again (you want it to basically dry completely! No need to cover.)
- Remove turkey from refrigerator.
- Crack open tall can of beer and pour a couple of tablespoons into a glass (don't throw it out! Drink it!) Place can into a grill-safe dish or aluminum pan. Carefully place the turkey on top of the can. Rub entirely with Herbes de Provence.
- Preheat grill to 350-375F. Turn off one burner and place turkey pan on that side (keep other burner(s) on so we now have indirect heat!)
- Cover and cook for 2 hours (don't peak!) Baste and cook for another hour, covering wings/drumsticks with foil if they appear to be browning too fast. Baste again. Continue cooking until turkey reaches 165F (mine finished between 3 and 3 1/2 hours!)
- Remove from pan, discard beer, cover with aluminum foil. Allow to rest for 20 minutes before serving!
Notes: Cook time may vary depending on how well your grill maintains heat (use a meat thermometer to check internal temperature beginning around the 3 hour mark.)