1 gallon water
2 cups apple juice
3/4 cup kosher salt
¼ cup soy sauce
1 cup orange blossom honey
¼ tsp ground cloves (about 5-6 crushed whole cloves, stems removed)
1 tsp ground ginger
2 tablespoons fresh orange zest, takes about 2 small oranges
3 bay leaves

Yes... that much salt, Google up the definition of "brining" if you are confused about what is happening here.

Combine all ingredients in a large pot and heat to 160°F. Do not boil.. you just want to dissolve the salt & honey. Remove from heat and cool to room temperature. Cool completely before putting in the turkey. This makes a little over 1 gallon of brining solution.

***NOTE***

There is no need to brine a turkey that is already injected and brined by the manufacturer. The bird can only absorb so much moisture. Look for a “natural”, un-injected turkey. READ THE FINE PRINT.

Brine the turkey for 8 hrs in the refrigerator or cooler (iced down), then remove, rinse, and pat completely dry inside and out. Let sit in fridge for 3-6 hours uncovered. One hour prior to cooking, remove from fridge, place on roasting rack, and place a 1-gallon ziplock bag of ice over the breast portion (thx, Whiz). The goal is to get the breast meat very cold, and allow the thigh meat to warm up a little. This will allow the thighs and breast portions to be done at the same time…no dried out breast while waiting for those pesky thighs to get to 180° like grandma says. Ignore that pop up thing!

Smoke at 325° indirect with a pan catching the drippings. I like apple & cherry wood on poultry. A 14# bird will take about 2.5 hours. Remove and cover with foil. Let it rest for 20 minutes before carving. Resting upside down will allow juices to settle in the breast area, flip it back over before carving. Breast temp will be 160-165°, Thigh temps about 10-15° higher…175ish to 180. Using the ice on the breast allows them to both finish at the same time.