This one I stole from my son-in-law, Jack. A three hour brine, five hours on the Webber grill, and an hour’s rest, and dinner is served. Ok, not quick but real tasty. The orange flavor on the crispy skin is a show stealer. The butter keeps the turkey moist, and the herbs add flavor. I hope you like it.

Brine:
3 tablespoons kosher salt
1 cup brown sugar
3 cups apple cider
1 cup orange juice
3 sprigs thyme
3 sprigs rosemary
4 sprigs sage
1 tablespoon black pepper
4 oranges halves

Bird seasoning:
1 stick butter
1/4 cup cooking oil
2 tablespoons poultry seasoning
1 tablespoons Old Bay seasoning

Soaked wood chips
Glaze:
1/4 cup orange juice
2 tablespoons honey
1 tablespoon orange zest
1/2 stick butter

Remove neck and giblets from turkey. Add to 4 quart sauce pan with onion and cook for two hours on medium low to use for gravy.

Brine – Do this 4 hours before the turkey needs to cook.

In a soup kettle, mix kosher salt, brown sugar, apple cider, orange juice, thyme, rosemary, sage, black pepper, and orange halves. Heat on medium high and bring to a boil. Cook for 5 minutes. Cool with ice.

Rinse turkey, add to brine bag or brine box.

Add cooled brine.

Seal bag and cover with ice.

Brine for 1-4 hours.

Drain before cooking. Pat dry.

1/2 hour before cooking, add 20 coals on two sides of the drip pan in center and light.

Stuff butter under skin.

Coat out side with cooking oil, Old Bay, and poultry seasoning.

When coals are white, place turkey in middle of grill.

Cook until internal temperature is 165. Twelve minutes per pound is a guide. Make sure you keep adding charcoals.

When temp is 140, melt butter, add orange juice, zest, and honey.

Brush on turkey every 10 minutes until done.

When turkey hits 165, remove from heat to tray to catch juices. Cover with foil and let rest for 1 hour.