Grilled Apple-Brined Turkey

• 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

1. To make the brine, in a large kettle, combine the first 7 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 brine to room temperature.
2. Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine 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.
3. Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
4. Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

apple juice, brown sugar, kosher salt, gingerroot, cloves, garlic, bay leaves, oranges, cold water, turkey, canola oil

Taken from www.tasteofhome.com/recipes/grilled-apple-brined-turkey/ (may not work)