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 qt. 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°F, and the
internal temperature of the breast is about 165°F. For timings work on
12 - 14 minutes per lb.
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.
