Grilled Apple Brined Turkey
|Unsweetened apple juice||2 Quart|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|Kosher salt||1 Cup (16 tbs)|
|Fresh ginger root||4 Ounce, peeled and thinly sliced|
|Garlic||6 Clove (30 gm), crushed|
|Oranges||3 Medium, quartered|
|Cold water||3 Quart|
|Turkey||14 Pound (1 Turkey, 12 To 14 Pound)|
|Vegetable oil||2 Tablespoon|
In a large kettle, combine the first seven ingredients.
Bring to a boil; cook and stir until the salt and sugar are dissolved.
Stir in oranges.
Remove from the heat.
Add cold water to cool the marinade to room temperature.
Remove the giblets from the turkey (discard or save for another use).
Place a turkey-size oven roasting bag inside a second roasting bag; add the turkey.
Carefully pour the cooled marinade into the 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.
Prepare grill for indirect heat.
Drain and discard brine.
Rinse turkey under cold water; pat dry.
Rub oil over skin.
Skewer turkey openings; tie drumsticks together.
Place breast side up on a rack in a disposable foil roasting pan.
Grill, covered, over indirect medium heat for 1 hour.
Tent turkey with foil; grill 1-2 hours longer or until a meat thermometer inserted in the thigh reads 180°.
Cover and let stand for 15 minutes before carving.