re: Thanksgiving Turkey on the BGE..!

I pulled the turkey off when the breast hit 165...covered with aluminum foil and let it sit for 1 hour. I check the temp again right before I cut it and it showed 170-175..!

Recipe was simple..see below..!

1 Gal - Apple Cider (plain apple cider)
1 Cup - Salt
2 cup - Brown Sugar

Take these 3 ingredients and combine in a pot and heat until the salt and sugar is dissolved. Let cool completely.

4 Oranges quartered
8 - 10 cloves of garlic (chopped)
1 root of fresh ginger (chopped)
2 tbsp of apple cider vinegar
handful of Rosemary
handful of Thyme
handful of Sage

Take the Apple Cider mixture and add in the rest of the ingredients to a small ice chest or a large pot big enough to fit the turkey and the brine. Put the turkey in and fill with water until the turkey is completely covered. Add ice on top to keep brine cold. Let it sit for 12-24 hours. Prior to cooking remove the turkey and rinse thoroughly. Pat dry after and let sit for 30-45 minutes in order to bring to room temperature.

This is the first time I brined the turkey, previous years I just injected it. The brine gives it so much more flavor while also keeping it very moist. Will be brining in future years instead of injecting..!