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      RECIPE TITLE "Apple-Brined and Hickory-Smoked Turkey Recipe"
    Source: Weber's Art of the Grill,
    courtesy of Cooking.com

    yieldsMakes 15 servings time--- difficultymoderate

    For many grillers, producing a juicy, amber-colored turkey imbued with wood smoke is a benchmark of pride. An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version.

      RECIPE INGREDIENTS

    For the Brine:
    2 quarts apple juice
    1 pound brown sugar
    1 cup kosher salt
    3 oranges, quartered
    4 ounces fresh ginger, thinly sliced
    15 whole cloves
    6 bay leaves
    6 large cloves garlic, crushed

    1 turkey, 12 to 14 pounds

    Cotton string for trussing turkey
    Roasting rack
    Heavy-gauge foil pan

    Hickory chips, soaked in water
    for at least 30 minutes

    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.

      RECIPE METHOD

    In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature.

    In a 5-gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.

    Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24 hours.

    Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.

    Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them with aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about 1 hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature of the thickest part of the thighs is about 180 degrees F, and the internal temperature of the breast is about 165 degrees F. Figure 12 to 14 minutes per pound.

    Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil, and let rest for 20 minutes before carving. The pan drippings may be used to make gravy.

    WINE NOTES: The lightly smoked meat pairs especially well with a Chardonnay-based Macon Blanc from France, or a spicy Gewurztraminer. Red-wine lovers would do well with a Chateauneuf-du-Pape.

    Recipe reprinted by permission of Chronicle. All rights reserved.

      Nutrition Facts
    Makes 15 servings
    Facts per Serving
    Calories: 443 Fat: 2g Carbohydrates: 10g
    Cholesterol: 225mg Sodium: 934mg Protein: 89g
    Fiber: 0g % Cal. from Fat: 4% % Cal. from Carbs: 9%

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