November 14, 2010
1 pound of kosher salt (weigh it, not all salts weight the same)
1/2 cup light brown sugar, packed
2 quarts chicken, turkey or vegetable stock
1 bag New Orleans Crab Boil
1 tablespoon chopped candied ginger
1 ½ gallon heavily iced water
Combine everything but the water in a pot. Boil until salt and sugar are well dissolved. Refrigerate overnight. 12-24 hours prior to cooking, put the brine into a bucket with the iced water and the turkey.
Day Of Cooking
1 red apple, cored, sliced in 1/8ths
1 medium onion, quartered
1 cinnamon stick
1 clove garlic
1 cup water
4 sprigs rosemary
6 leaves sage
Heat the grill on high for 20 minutes. Meanwhile, remove turkey from brine and discard brine. Pat turkey dry and place on roasting rack. Rub with olive oil, then with your favorite poultry rub.
Combine the aromatics in a bowl and microwave 5 minutes. Stuff the aromatics into the cavity.
Put the bird on the grill, lowering the temperature to smoke. Smoke for at least 5 hours, then at 300 until the breast reaches 170.