Apple-Brined And Smoked Turkey Recipe

• 2 quarts apple juice
• 1 pound light brown sugar
• 1 cup kosher salt
• 3 quarts cold water
• 3 oranges, quartered
• 4 ounces fresh ginger, unpeeled and thinly sliced
• 15 whole cloves
• 6 bay leaves
• 6 large garlic cloves, peeled and crushed
• 1 natural turkey
• 2 to 3 small chunks of apple wood

1. Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40u0b0F.
2. In a large non-reactive container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. Place in the refrigerator and let brine for 24 hours.
3. Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator.
4. Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.
5. Fire up your smoker to 350u0b0F. Add the chunks of apple wood and when the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant-read thermometer reads 150u0b0F in the thickest part of the breast, about 2 to 3 hours.
6. Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.

apple juice, brown sugar, kosher salt, cold water, oranges, ginger, cloves, bay leaves, garlic, natural turkey, apple wood

Taken from www.seriouseats.com/recipes/2009/11/apple-brined-and-smoked-turkey-recipe.html (may not work)