_:na79e30e53f694e479c10238745b11115xb55
<http://schema.org/reviewBody>
"I brined for 36 hours. Before I put on my Big green egg to smoke, I cut two oranges in half and stuffed them in the cavity, cut side touching bird. After smoking on BGE for 5 hours at 250’ to 275’ I pulled, carved and squeezed juice from the oranges al over the meat. 20 lb Turkey, 6 people and I only had enough left for 4 turkey sandwiches. Nuff said."
<https://www.allrecipes.com/recipe/151062/orange-turkey-brine/>