Brined, Herb Grilled Turkey

Ingredients

turkey brine solution

• 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

herb grilled turkey

• 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

Directions

1. 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. 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. 3

   Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.

4. 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. 5

   Season lightly inside and out with salt and pepper.

6. 6

   Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.

7. 7

   Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.

8. 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. 9

   Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.