2 quarts apple juice or cider
1 pound brown sugar
1 cup kosher salt
3 oranges, quartered
2 large lemons, quartered
10 whole cloves
4 whole bay leaves
6 large cloves garlic, crushed
10 whole peppercorns
2 whole capons, (each weighing between 5-6 pounds) cleaned

In a large soup pot heat the apple juice, and stir in the sugar and salt. Bring the mixture to a boil and cook 2 minutes to dissolve the sugar and salt. Remove from the heat and allow the mixture to come to room temperature. Divide the remaining ingredients among two large zip lock bags. Divide and pour the brine mixture in each bag.

Carefully add a capon to each bag. Zip closed and place each in an aluminum roaster. Refrigerate for 2 days, turning the bags often to evenly marinate.

When ready to cook, fire up the grill. Set the grill up for cooking over indirect coking over medium heat.

Remove the capons from the brine and dry them well. Brush each capon with olive oil and set in on a roasting rack inside an aluminum roasting pan. Grill until the juices run clear and the internal temperature of the thickest part of the thigh area registers 180F.

You may need to tent the capons as they cook to prevent over browning.