Orange and Maple Roasted Turkey

Directions:

1. 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.
2. Chill brine in ice bath until cold.
3. Place whole turkey into foodservice-safe grade container.
4. Pour chilled brine over top to submerge. Close bag and cover.
5. Marinate for 24 hours in the refrigerator.
6. Remove turkey from brine, drain excess liquid.

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