Apple Brine smoked turkey

This is not my original recipe nor do claim to own the rights to this recipe i picked it up off of serious eats.com and the credit for this dish should go to the author. however once i begin to cook this turkey if i find any better methods or tweaks in the recipe i will come back and add on to it. i will also be smoking a larger turk so i did not leave an expected time of completion regarding the bird. see the original recipe here http://www.seriouseats.com/recipes/2009/11/apple-brined-and-smoked-turkey-recipe.html

cookdaddy88 @cook_3210964

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Ingredients

2 quartapple juice
1 lbbrown sugar
1 cupkosher salt
3 quartcold water
3oranges quartered
4 ozfresh ginger thin sliced
15whole cloves
6bay leaves
6 largegarlic cloves
1 largeturkey
1apple wood

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Steps

1

Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate
2

In a large container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. Place in the refrigerator and let brine for 24 hours
3

Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator.
4

Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.
5

Fire up your smoker to 350°F. Add the chunks of apple wood and when the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast.
6

Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.