Producing a juicy amber-colored turkey infused with flavor is possible with this apple juice-based brine. You won't regret planning for the long marinating time. This uncommonly tasty turkey is worth every minute. —Trudy Williams, Shannonville, Ontario
- 2 quarts unsweetened apple juice
- 2-1/2 cups packed brown sugar
- 1 cup kosher salt
- 4 ounces fresh gingerroot, peeled and thinly sliced
- 15 whole cloves
- 6 garlic cloves, crushed
- 3 bay leaves
- 3 medium oranges, quartered
- 3 quarts cold water
- 1 turkey (12 to 14 pounds)
- 2 tablespoons canola oil
- In a large kettle, combine the first seven 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 marinade to room temperature.
- Remove giblets from turkey (discard or save for another use). Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade 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.
- Prepare grill for indirect heat. Drain and discard marinade. 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 1-1/2 hours. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer reads 180°. Cover and let stand for 15 minutes before carving. Yield: 12-14 servings.
Originally published as Grilled Apple-Brined Turkey in Taste of Home October/November 2008, p78
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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