Outdoor cooking is the new Indoor cooking for Thanksgiving and there is nothing like a grilled turkey, except a brined, butterflied, grilled and glazed turkey which is even better!

The sweet maple syrup combined with the sharp orange citrus and vanilla bourbon notes glaze the skin to an 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.

Serves 6-8

Grilling Method: Indirect/Medium Heat

1 12-14 lb. turkey, defrosted

4 tablespoons olive oil or vegetable oil

Orange Brine for Grill-Roasted Turkey:

Brining helps insure that the turkey stays extra juicy during the roasting process. This orange brine complements the maple-glaze and scents the turkey with Thanksgiving's favorite seasonings.

6 cups water
1 cup sugar
1 cup Kosher salt
2 oranges, quartered
1 tablespoon whole cloves
3 bay leaves
2 teaspoons whole peppercorns

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.

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.

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.