1. In a large pot, combine the 8 cups of water and the salt. Bring to a boil until the salt dissolves. Remove the heat and cool with an ice bath or with patience...
2. In a large cooler or container lined with food safe plastic, combine the champagne, the salt water, the lemons (halved and juiced), peppercorns, and the fresh herbs.
3. Before submerging the turkey, remove the innards (bag of organs, neck, etc.). Give it a good rinse to remove excess blood and then submerge it. Place in the fridge or on ice in the cooler. Keep the bird below 40 F for 12 hours.
4. Remove the bird from the brine and rinse it thoroughly. Pat it dry with paper towels.
5. To remove the back bone to spatchcock a turkey, use good kitchen scissors and cut along either side of the spine/back bone. Remove the spine, and discard or cook to use for gravy or stock.
6. Place the bird cut side down on a cutting board or pan. Use your hands and body weight to press on the breast
bone/meat to crack the ribs. This helps flatten the bird. Use a metal skewer and place it across and through each turkey leg to stabilize them during grilling (prevents the legs from falling off when removing it from the grill). Lightly oil the turkey skin to help with browning.
7. Preheat the grill to 425 F and set the grill for indirect heat. Place preferred wood on the coals for smoking.
8. Set the whole turkey across the grill grates and insert a digital thermometer. Keep the grill closed and open very little if possible.
9. Cook the turkey till the thickest part reaches about 155-160 F. Remove from the heat and allow it to rest for 15-20 minutes to let the juices settle. The resting temperature should reach 165 F.
10. Slice the turkey breast and divide up the meat for serving.