Brine and Turkey Ingredients:
4 quarts of water
2 cups light brown sugar …
1 cup real maple syrup
1 1/2 cup coarse kosher salt
6 large bay leaves
16 dried red chili peppers (does not add significant heat)
12 medium oranges (the juicier the orange the better)
12 ounce bag of fresh cranberries 2 tbsp cinnamon
Preparing the Brine:
In a large pot, mix the water, sugar, syrup and salt over high heat until the salt and sugar dissolve. Stir occasionally. Cut 6 oranges (peels on) into quarters and squeeze into the brine mix. Add squeezed quarters to brine. Coarsely chop half the cranberries and add to brine. Add the remaining ingredients. Stir occasionally and bring to a boil. Turn off heat and cover. Allow brine mix to cool to room temperature, then refrigerate covered overnight.
Tip: Do not place the turkey in the room temperature brine as it can create an environment for bacteria to grow.
Brine Instructions: (1-3 days, 3 days for optimal taste)
Place the brine mix in a clean food grade plastic bucket (a 5-gallon bucket works best). Remove the giblets and neck piece from the turkey cavity. Wash the turkey and place in the brine mix. Add enough water to cover the top of the turkey if necessary. Place a dinner plate on top of the turkey to keep it submerged. Cover the top of the bucket with a large plastic kitchen garbage bag. Place in refrigerator. Remove turkey from mix once a day and rotate it 180 degrees. Replace dinner plate and bag and return to refrigerator.
Roasting Instructions: (250 degrees F at 15 minutes per pound)
Remove turkey from brine, rinse and pat dry with a paper towel. Place a bag of ice on top of the turkey for 30 minutes prior to roasting to chill the breast meat. Light grill and wait 15 minutes, then insert the heat deflector with the plate in the bottom position. Place a drip pan directly on the plate and…
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