1. Prepare the Salt Base

In a small pot, combine the 1 quart of chilled water with 1 cup kosher salt.

Warm over low heat, stirring gently until the salt is fully dissolved.

Remove from heat and allow it to cool completely.

• 2. Build the Wet Brine

  In a food-safe brining bucket, add:

  Apple cider vinegar

  Cooled salt water

  Brown sugar

  Thyme

  Onion

  Oranges

  Apples

  Granulated garlic

  Black pepper

  Stir well.

3. Brine the Turkey (24-30 hours)

Remove the turkey from packaging and any giblets from the cavity.

Submerge the turkey completely in the brine inside the bucket.

Place the bucket in the refrigerator for 24-30 hours.

4. Rinse & Dry (12-24 hours)

Remove the turkey from the brine.

Rinse under cool running water.

Pat the entire bird completely dry with paper towels.

Place the turkey on a rack set inside a tray.

Return it to the fridge uncovered for 12-24 hours to dry the skin.

5. Stuff the Cavity

Stuff the cavity with:

Celery

½ onion

Carrot

Apple

Orange

Season the inside lightly if desired.

6. Prep for the Grill

Squeeze a little fresh orange juice over the turkey skin.

Apply a low-salt rub evenly across the skin.

Preheat your Z-Grills to 350°F using apple pellets.

7. Cook the Turkey

Place the turkey on the grill.

Do not open the pit for the first 2 hours.

After 2 hours, rotate the turkey ¼ turn for even cooking.

Baste with the natural juices in the tray.

Continue cooking at 350°F until the breast reaches 165°F and the thigh reaches 170-175°F.

Approximate cook time for a 13 lb turkey:
3 hours 10-20 minutes, depending on bird shape and pit performance.

8. Finish & Rest

Once done, baste one final time.

Remove the turkey from the tray and rack.

Place it on a cutting board and let it rest for 30 minutes.

Carve and enjoy.