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

1. 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.

2. 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.

3. 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.

4. 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.

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