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Grilled Apple-Brined Turkey

 Grilled Apple-Brined Turkey
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
12-14 ServingsPrep: 30 min. + marinating Grill: 3 hours + standing


  • 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 brine. Rinse

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Grilled Apple-Brined Turkey (continued)

Directions (continued)

  • 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 meat
  • thermometer reads 180°. Cover and let stand for 15 minutes
  • before carving. Yield: 12-14 servings.
Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey for this recipe.
Nutritional Facts: 8 ounces cooked turkey equals 473 calories, 23 g fat (6 g saturated fat), 210 mg cholesterol, 213 mg sodium, 1 g carbohydrate, trace fiber, 62 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer