The sweet maple syrup combined with the sharp orange citrus and vanilla bourbon notes not only glaze the skin to an ebony sheen but flavor the drippings for extra rich and delicious gravy!  But remember, only glaze during the last 30 minutes of the cooking time to prevent burning.

1          12-14 lb. turkey, defrosted 

1          tablespoon olive oil or vegetable oil

            Kosher salt and pepper to taste

Maple Glaze

½         cup real maple syrup

            Juice of a small orange

1           tablespoon Bourbon

Mix all ingredients and set aside.  Brush on turkey only during the last 30 minutes of the cooking time.  Follow basic grilled turkey instructions below:

Remove the neck and giblets; reserve for other uses.  Remove and discard excess fat.  Rinse bird inside and out and pat dry.  Season body cavity with salt and pepper.  Tie legs together and twist wing tips under back.  Brush turkey with oil and lightly sprinkle with salt and pepper. 

Arrange turkey breast side up, on the cooking grate over Indirect Medium Heat.  Place lid on grill.  Cook 11-13 minutes per pound or until an instant-read thermometer inserted in thickest part of the thigh (not touching the bone) registers 180 degrees F and the juices run clear.

Transfer turkey to a platter and let stand for 15 minutes before carving.

Gas Grilling Turkey Tip: Be sure to place the turkey in a foil drip pan when using a gas grill.  About 30 minutes before the bird is done, remove the foil drip pan and place the bird in the center of the cooking grate.  This allows the bottom of the bird to get some color and gives the opportunity to make a gravy from the drippings that have accumulated in the foil drip pan.

 Makes 12 to 15 servings.

 Gravy Note: Please keep the drippings for the gravy for and added burst of flavor in the gravy.

ALL RECIPES ©ELIZABETH KARMEL 2019