Brined, Herb Grilled Turkey

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 1/2 cups salt
• 1 1/2 cups brown sugar
• 4 oranges, quartered
• 4 lemons, quartered
• 9 sprigs fresh thyme
• 6 sprigs fresh rosemary
• 3 gallons cold water
• 1 (18 -24 lb) whole turkey
• 2 large oranges, cut into 1/8ths
• 6 tablespoons unsalted butter, at room temperature
• salt and pepper
• 2 large yellow onions, cut into 1/8ths
• 2 stalks celery, cut into 1-inch pieces
• 2 large carrots, cut into 1-inch pieces
• 4 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1/2 bunch fresh sage
• 6 sprigs fresh parsley
• 2 cups turkey stock, for basting

Recipe

• 1 to make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. add the oranges, lemons, thyme, and rosemary.
• 2 rinse the turkey inside and out under cold running water. soak the turkey in the brine, covered and refrigerated for up to 24 hours.
• 3 remove the turkey from the brine and rinse well under cold running water. pat dry with paper towels inside and out.
• 4 place turkey, breast side up, in a large, foil roasting pan with a rack. rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
• 5 season lightly inside and out with salt and pepper.
• 6 stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
• 7 loosely tie the drumsticks together with kitchen string. grill the turkey, uncovered, breast side down for 1 hour.
• 8 remove from the grill turn, and baste with 1/2 cup stock. cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees f when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• 9 remove from the grill and place on a platter. tent with aluminum foil and let rest for 20 minutes before carving.