Orange and Maple Roasted Turkey

BRINE

Combine sugar, salt, peppercorns, orange and cold water in large pot and simmer over low heat for 1-½ 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.

TURKEY PREP

Place bay leaves, 2 sprigs rosemary, 4 sprigs thyme, carrots, onions and celery in body cavity and secure.

COOKING PROCEDURE

Combine unsalted butter, orange juice, salt, pepper, maple syrup, 1 tablespoon fresh rosemary, 1/2 tablespoon thyme and garlic in a large bowl.

With 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. Turkey may be cooked in a 325 degree F oven or on a rotisserie.

If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 165°F.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip.

Cook the turkey over indirect medium heat in a covered rotisserie.

If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 165°F (about 3 hours).

Allow turkey to 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.