If you love the flavor of brined turkey, it might be worth picking up a marinade injector to get the liquid deep into the turkey meat.
Makes: 12 servings
Prep: 20 mins
Cook: 3 hrs
- 2 cups apricot nectar
- 2 cups apple juice, plus more for basting
- 1 1/4 cups dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup salt
- 3 cloves garlic, smashed and peeled
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons freshly ground pepper
- 1 fresh or dried bay leaf
- 1 large bone-in turkey breast (7 to 9 pounds)
- 6 turkey drumsticks (about 3/4 pound each)
- 1/2 cup bourbon
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- 4 tablespoons paprika
- 4 tablespoons yellow mustard
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 packets Goya Sazon con Azafran (saffron seasoning
- In a large pot, combine 4 cups water with the apricot nectar, apple juice, 1/2 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool. Strain the brine and, using a marinade injector, inject it into the turkey breast and drumsticks, distributing throughout (or just place the turkey in the brine). Cover the turkey with foil and refrigerate overnight.
- In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1/2 cup brown sugar. Shake vigorously to blend; set aside.
- Preheat the grill to low. In a bowl, combine the remaining 1/4 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and saffron seasoning to form a paste. Dry the turkey with a paper towel and rub the paste all over the turkey parts. Grill the turkey, turning the breasts once, until the meat reaches 165 degrees on a meat thermometer, about 3 hours, brushing the turkey with apple juice every half hour to keep it from drying out. During the last half hour of cooking, brush occasionally with the reserved bourbon-honey glaze.