Smoked Turkey

• 1 turkey, 12 to 14 pounds
• 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
• cooking string for trussing turkey
• roasting rack
• heavy-gauge foil pan
• hickory chips

Preparation:

Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil. Preheat your grill to about 325 degrees F. Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F. in the thigh or about 165 in the breast. You should expect it to take about 12-14 minutes per pound. When done remove from grill and let rest for about 15 minutes before you start carving.