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1
Start the day before by making the brine for the turkey.
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2
Bring vegetable stock, salt, brown sugar, peppercorns, allspice and candied ginger to a boil to combine flavors. Cool the brine.
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3
Clean the turkey; remove organs and rinse inside and out. Place turkey breast side down in a clean 5-gallon bucket (or large pot). Pour brine over turkey. Reserve 1 cup wine and set aside. Add remaining wine and cold ice water. Cover and store in refrigerator or cool place for 24 hours. Turn bird occasionally to cover with brine.
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4
Remove turkey from brine; pat dry with paper towels. Let stand at room temperature for 1 hour.
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5
Put cinnamon sticks, onion, apple, orange and lemon into a glass bowl and microwave for 4 minutes. Put the mixture inside turkey with the herb bundle.
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6
Unfold the cheese cloth to form a double layer blanket for the bird. Stir together melted butter and reserved 1 cup wine in a medium bowl. Immerse cheesecloth in butter mixture; let soak. Drape cloth over the breast and legs of the turkey.
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7
Grill in a roasting pan with water. A 10 to 16 pound turkey will take 2 to 3 hours to grill on medium-high heat. Cook until the internal temperature reaches 180u00b0F in thigh and 165u00b0F in breast. When done, remove cheesecloth and let stand for 15 minutes before carving.
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8
Enjoy!
