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1
In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
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2
For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
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3
Cook and stir over medium heat until thickened and bubbly.
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4
Cook and stir 1 minute more.
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5
Stir in maple syrup and orange peel; set aside.
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6
Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
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7
Insert a meat thermometer near the center of the roast.
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8
For a charcoal grill, arrange medium-hot coals around a drip pan.
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9
Test for medium heat above the pan.
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10
Place the turkey roast directly on the grill rack over the pan.
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11
Cover; grill until thermometer registers 165u00b0F Add coals to maintain heat every 30 minutes.
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12
Brush with glaze the last 30 minutes of grilling.
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13
Remove meat from grill.
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14
Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
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15
Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
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16
OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.
