Here's a recipe for apple-brined turkey that is great cooked on the WSM.
- 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, peeled and 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, rinse inside and out, and pat dry with paper towels. 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, approximately 2-1/2 to 3 hours. Cover loosely with foil and let rest 30 minutes before carving.
You'll find a detailed version of this recipe, including photos, here:
Whole Turkey - Apple Brined