Brining a Turkey is a great way to impart flavor and keep the turkey moist when smoked or cooked on a grill. Remember to brine the turkey the night before. The turkey must be thawed if frozen. The best way to do this is to place the turkey and the brine in the turkey bag that comes with the disposable turkey roasting pan. Keep your turkey in a cooler with ice.
1/4cupkosher salt - use only half this amount if you are on a salt-reduced diet
750mlbottle of fruity white wine
4quartswater or water to cover
1teaspooncracked black pepper
2headsof garlic broken into cloves and peeled
1lemonjuice of 1 lemon
2limesjuice of 2 limes
2orangesjuice of 2 navel oranges
2lemonssliced into rounds
2limessliced into rounds
1orangesliced into rounds
1bunch fresh rosemary
1bunchbunch poultry herbs - can be purchased in the produce section in most grocery stores
7-8lbsturkey breast - gizzards removed, washed with cold water and patted dry
1applebaking apple cut into chunks
1pineapplepineapple cut into chunks
Mix all brine ingredients, (except turkey, poultry herbs and wood chips), in a large pot. Stir to combine.
Cook over high heat and bring to a boil. Immediately turn off heat and cover pot.
Let cool to room temperature. DO NOT add turkey until brine has cooled completely. you can speed up the process by using less water and then adding ice at the end.
Cover and refrigerate overnight (or at least 12 hours) in the refrigerator, or a cooler full of ice turning turkey a couple of times to ensure all areas have been submerged. Remove bird from marinade and pat dry.
Preheat gas barbecue to med-high. Once it reaches about 400 degrees turn center burner off and side burners to low.
Carefully lift skin away from breast and place herb bundle under skin in a thin layer to cover the entire breast.
Stuff under turkey breast with apple and pineapple.
Place turkey in an aluminum pan with the garlic cloves, lemon, lime and orange slices
Place turkey on the grill in an aluminum roasting pan and cover with foil for 40 minutes. Remove foil cover.
cook for an additional 40 minutes, if the skin is browning too fast cover with foil.
Cook completely - a meat thermometer should read 165 degrees. Allow turkey to rest 15 minutes before carving.