Categories: Turkey
Ingredients
- 2 qt. unsweetened apple juice
- 2 1/2 cups brown sugar
- 1 cup kosher salt
- 4 oz. ginger, peeled and thinly sliced
- 15 whole cloves
- 6 garlic cloves, crushed
- 3 bay leaves
- 3 medium oranges, quartered
- 3 qt. cold water
- 12 to 14 lb. turkey
- 2 tbsp. canola oil
Directions
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To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temp.
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Remove the giblets from turkey. Place a turkey-sized oven roasting bag inside a second roasting bag; add the turkey. Carefully pour cooled brined into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.
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Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub canola oil over skin. Skewer turkey openings; tie drumsticks together.
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Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until cooked through, 2 1/2 to 3 hours longer. Cover turkey and let stand for 15 minutes before carving.