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Ingredients
- FOR THE BRINE:
- 2 quart apple juice
- 1 lb brown sugar
- 1 c. kosher salt
- 3 x oranges quartered
- 4 ounce fresh ginger thinly sliced
- 15 whl cloves
- 6 x bay leaves
- 6 lrg cloves garlic crushed TURKEY:
- 1 x turkey (12-14 pounds) Vegetable oil for brushing turkey Cotton string for trussing turkey Roasting rack Heavy-gauge foil pan Hickory chips Soaked in water for at least 30 mins
Directions
- In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 min, remove from the heat, and skim off the foam. Allow the mix to cold to room temperature.
- In a 5-gallon plastic bucket or possibly other container large sufficient to easily hold the turkey, combine 3 qts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add in the apple juice mix and stir.
- Remove and throw away the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Chill for 24 hrs.
- Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.
- Remove the turkey from the brine and pat with paper towels till very dry. Tie the legs together with button string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden, about 40 min, wrap them with aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden, about 1 hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature of the thickest part of the thighs is about 180 degrees F, and the internal temperature of the breast is about 165 degrees F. Figure 12 to 14 min per lb..
- Transfer the turkey to a cutting board or possibly platter, cover loosely with aluminum foil, and let rest for 20 min before carving. The pan drippings may be used to make gravy.
- Yield: 12 - 15 servings
- Suggested Wine: The lightly smoked meat pairs especially well with a Chard
- NOTES : For many grillers, producing a juicy, amber-colored turkey imbued with wood smoke is a benchmark of pride. An apple juice-based brine and 24 hrs of marination are the keys to this uncommonly tasty version.
- Indirect/Medium Heat
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