Grilled whole turkey with grades and orange slices on a white plate, sitting on a white tablecloth.

Orange and Maple Roasted Turkey

Courtesy of National Turkey Federation

Makes: 15 servings
Prep Time: 8 - 26 hours
Cook Time: 2-1/2 - 3-1/2 hours

Ingredients:

1/2 cup Sugar
1/4 cup Salt
10 Black peppercorns, whole
1 Medium orange, peeled and juiced
1 Gallon Cold water
1 12-lb Whole Turkey, fresh or thawed
2 Bay leaves
2 Sprigs fresh rosemary
4 Sprigs fresh thyme
2 Medium carrots, peeled, cut into 2-inch pieces
2 Medium white onions, peeled, cut into 2-inch pieces
2 Celery ribs, peeled, cut into 2-inch pieces
1 lb Unsalted butter, softened
2 Medium oranges, juiced
1 tsp Salt
1/4 tsp Pepper
1/2 cup Maple syrup
1 tbsp Fresh rosemary, chopped
1/2 tbsp Fresh thyme, chopped
2 Cloves garlic, finely chopped
As needed for garnish orange sections and grapes

Directions:

Brine

On your stove, in a large pot, combine sugar, salt, peppercorns, orange and cold water and simmer over low heat for 1-1/2 hours.
Chill brine in ice bath until cold.
Place whole turkey into foodservice-safe grade container.
Pour chilled brine over top to submerge. Close bag and cover.
Marinate for 24 hours in the refrigerator.
Remove turkey from brine, drain excess liquid.

Grilling

Notes: Before you start the grill decide how you want catch all the juices from the turkey:

Place a disposable pan under the cooking grids, then the turkey can be placed directly on the cooking grids.
Place the turkey into a deep disposable pan, then place the turkey into the pan and place the pan on the cooking grids.

Preheat grill to medium (325°F).
Place bay leaves, 2 sprigs rosemary, 4 sprigs thyme, carrots, onions and celery in body cavity and secure.
Combine unsalted butter, orange juice, salt, pepper, maple syrup, 1 tablespoon fresh rosemary, 1/2 tablespoon thyme and garlic in a large bowl.
With your fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.
Fold wings under the back of the turkey and return legs to the tucked position.
If needed, place the turkey in the disposable pan.
Place turkey/pan on the cooking grids.
Grill for about 3 hours, until the internal temperature reaches 165°F.
Remove the turkey and rest for about 15 minutes.
Remove vegetables and herbs from the cavity prior to carving.
Place turkey on a platter and garnish with oranges and grapes.
Serve and enjoy.