Here's a recipe for apple-brined turkey that would be great cooked on the WSM.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary.
Refrigerate for 24 hours. Remove turkey from brine and pat dry inside and out. Fold wing tips under the bird. Brush outside surface with vegetable oil or melted butter.
Cook at 325-350*F to 160-165*F in the breast, 170-175*F in the thigh. Let rest 15-20 minutes before carving.
- 1 12-14 lb turkey
- 2 quarts apple juice
- 1 lb brown sugar
- 1 cup kosher salt
- 3 quarts water
- 3 oranges, quartered
- 4 ounces fresh ginger, sliced thin
- 15 whole cloves
- 6 bay leaves
- 6 large garlic cloves, crushed
- vegetable oil or melted, unsalted butter
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary.
Refrigerate for 24 hours. Remove turkey from brine and pat dry inside and out. Fold wing tips under the bird. Brush outside surface with vegetable oil or melted butter.
Cook at 325-350*F to 160-165*F in the breast, 170-175*F in the thigh. Let rest 15-20 minutes before carving.