TEN TO TWELVE SERVINGS
    
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 Sazón con Azafrán (saffron seasoning)

DIRECTIONS

1. 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.
2. 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.
3. 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° 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.