-
1
To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
-
2
Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
-
3
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
-
4
Place turkey, breast side up, in a large, foil roasting pan with a rack. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
-
5
Season lightly inside and out with salt and pepper.
-
6
Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
-
7
Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.
-
8
Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
-
9
Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
