Apple Cider-Brined Barbecued Turkey
Prep Time
Serves
Cooking Mode
8 cups apple cider vinegar
1 cup kosher salt
½ cup firmly packed brown sugar
6 cloves garlic
12 lb 1 fresh turkey
¼ cup olive oil
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped fresh rosemary
2 tsp black pepper
8 cups apple cider vinegar
1 cup kosher salt
½ cup firmly packed brown sugar
6 cloves garlic
12 lb 1 fresh turkey
¼ cup olive oil
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped fresh rosemary
2 tsp black pepper
Directions
1Combine cider, salt and brown sugar in large pot. Bring to a boil, stirring, until salt and sugar dissolve. Remove from heat. Add garlic. Transfer to large bucket or non-reactive container large enough to hold turkey and brine. Stir in 16 cups (4 L) cold water and cool completely.
2Remove giblets, gizzards and turkey neck and reserve in refrigerator for later use. Add turkey to brine, adding more water if needed to cover completely. Cover and refrigerate 12 to 14 hr. Remove turkey from brine and discard. Drain turkey on rack set on large baking sheet (about 15 min.), then dry inside and outside of turkey with paper towels.
3Preheat barbecue to medium-high heat. Stir oil with thyme, rosemary and pepper. Rub mixture inside and outside of turkey. Place turkey on rack fitted in roasting pan, along with reserved neck, gizzard and giblets. Place roasting pan on grill. Close lid and cook, basting occasionally with pan juices and tenting with foil if browning too quickly. Maintain barbecue temperature at 425°F to 450°F. (220°C to 230°C) for 2 1/4 hr. to 2 1/2 hr., until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).
4Transfer turkey to cutting board and tent with foil. Let stand 20 to 30 min. before carving. Strain juices from roasting pan, skim off fat. Serve with sliced turkey.
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Personal Note
Personal Note
