Orange-Brined Maple-Glazed Turkey

Orange-Brined Maple-Glazed Turkey

By: Elizabeth Karmel
What to know
Suggested Briq
Grill temperature
350°
Skill level
Intermediate
Prep time
30 mins
Total time
160 mins
Feeds
6-8
Ingredients
1
12-14 lb. turkey, defrosted
1 tbsp
olive oil or vegetable oil
For the Brine:
6 cups
water
1 cup
sugar
1 cup
Kosher salt
2
oranges, quartered
1 tbsp
whole cloves
3
bay leaves
2 tsp
whole peppercorns
For the Maple Glaze:
½ cup
pure maple syrup
Juice of a small orange
1 tbsp
Bourbon
Overview
Brining helps ensure that the turkey stays extra juicy during the grilling process. This orange brine complements the maple glaze and scents the turkey with Thanksgiving's favorite seasonings. The sweet maple syrup combined with the sharp orange citrus and vanilla bourbon notes glaze the turkey skin to a golden brown delicious sheen and flavor the drippings for extra rich and delicious gravy. Remember, glaze only during the final 30 minutes of the cooking time to prevent burning.
Step 1
For the Brine: In a large saucepan over high heat, bring the water, sugar and salt to a boil, stirring to dissolve the sugar and salt. Add oranges, cloves, bay leaves and peppercorns and let cool to room temperature.
Step 2
In a 3-gallon plastic bucket, brining bag, or other food safe container large enough to hold the turkey, combine one gallon of water and the sugar-salt solution and stir.
Step 3
Submerge the turkey in the brine. If necessary, add more water to cover turkey and top with a weight to make sure it is completely covered with the liquid. Refrigerate for 8-12 hours.
Step 4
For the Glaze: Mix all ingredients and set aside. Brush on turkey only during the final 30 minutes of the cooking time.
Step 5
For the Turkey: Remove the neck and giblets; reserve for other use such as making gravy. Turn turkey over so the breast is facing down—I do this in my sink. Using a very sharp pair of poultry sheers, cut the backbone out by cutting down one side and then the other. Remove backbone and save with the neck and giblets for making turkey stock.
Step 6
Remove and discard excess fat. Rinse bird inside and out and pat dry. Twist wing tips under back and flatten the breast bone with both hands. Brush turkey with oil.
Step 7
Arrange turkey breast side up and lay flat over the heat spreader. Insert the Spark temperature probes in a meaty part of the thigh, not touching the bone. Close the grill lid.
Step 8
Grill roast about 11 minutes per pound or until the internal temperature registers 175°F and the juices run clear.
Step 9
Transfer turkey to a platter and let rest for at least 20 minutes before carving.
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