Pour ½ cup olive juice and ½ cup peperoncini juice into a pitcher or bowl and reserve for later.
Place turkey in a large bag. In a large pitcher, combine the buttermilk, remaining olive juice, peperoncinis with remaining juice, sage, garlic and 1 tablespoon Zestuous Poultry Powder.
Pour over the turkey. Add four cups water. Tie the bag to seal, place in a large pan and refrigerate 1 hour per pound.
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Remove from the brine and rinse. Season all over and under the skin with poultry powder and melted butter. Fill the cavity with celery, lemons, onion, garlic, sage and thyme.
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Place the turkey in an aluminum pan, breast-side up. Add ½ cup peperoncini juice, ½ cup olive juice and ½ cup water to the pan.
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Place on a grill over medium heat. Close the cover. Baste every 30 minutes and cook for 1 ½-2 hours, until thickest part reaches 165 degrees. Add more water to the pan, as needed.
Turn the grill off and let rest in the covered grill, until ready to serve.