New England Grilled Turkey

No more bland grilled turkey. Step up the turkey game and fire up the grill for this perfectly glazed turkey.

New England Grilled Turkey
Prep Time:
40 mins
Marinate Time:
12 hrs
Grill Time:
2 hrs 30 mins
Stand Time:
15 mins
Total Time:
40 mins


  • 1 10 pound whole turkey

  • 4 cup hot water

  • 1 ¼ cup kosher salt

  • 1 cup pure maple syrup

  • 1 6 ounce can apple juice concentrate, thawed

  • 4 whole cloves

  • ¼ teaspoon whole black peppercorns

  • 3 cloves garlic, crushed

  • 16 cup cold water

  • ½ cup butter, softened

  • 1 teaspoon ground sage

  • Salt and black pepper

  • ½ cup packed brown sugar

  • ½ cup fresh or frozen (thawed) pitted cherries

  • cup vinegar

  • ¼ cup chopped white onion

  • 1 teaspoon grated fresh ginger

  • 3 cup chopped fresh or frozen (thawed) peaches

  • Sliced green onions (optional)

Gingered Cranberry Sauce

  • 1 cup sugar

  • 1 cup water

  • 2 cup fresh cranberries

  • ½ cup snipped dried apples

  • 1 ½ teaspoon grated fresh ginger

  • 1 teaspoon finely shredded lemon peel


  1. For brine, in a deep pot combine first four ingredients (through juice concentrate), stirring until salt is dissolved. Add cold water, peppercorns, cloves, and garlic.

  2. Remove neck and giblets from turkey; reserve for another use or discard. Rinse body cavity. Add turkey to brine and weight down with several plates. Cover and marinate in the refrigerator 12 to 24 hours. Drain turkey; pat dry.

  3. In a small bowl combine butter and sage. Starting at neck on one side of breast, slip your fingers between skin and meat, loosening skin as you work toward tail. Once your entire hand is under the skin, free skin around thigh and leg area up to, but not around, tip of drumstick. Repeat on other side. Rub sage butter under skin directly on meat. Skewer neck skin to back. Twist wing tips under back. Sprinkle surface and cavity of turkey with salt and pepper. Tuck drumsticks under band of skin or tie to tail.

  4. Prepare grill for indirect heat using a drip pan. Place turkey, breast side up, over drip pan. Grill, covered, over indirect medium heat 2-1/2 to 3 hours or until done (at least 175°F in thigh), cutting band of skin or string after 1 1/2 hours of grilling.

  5. Meanwhile, for chutney, in a medium saucepan stir together brown sugar, cherries, vinegar, onion, and ginger. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in peaches; heat through. If desired, stir-in sliced green onions.

  6. Cover turkey loosely with foil and let stand 15 minutes before carving. Serve with chutney.

Gingered Cranberry Sauce

  1. In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries, dried apples, ginger, and lemon peel. Return to boiling; reduce heat. Boil gently, uncovered, over medium heat for 3 to 4 minutes or until cranberry skins pop, stirring occasionally. Remove from heat. Serve warm or chilled.

Nutrition Facts (per serving)

621 Calories
28g Fat
17g Carbs
72g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 621
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 280mg 93%
Sodium 873mg 38%
Total Carbohydrate 17g 6%
Total Sugars 16g
Protein 72g
Vitamin C 3.9mg 20%
Calcium 44mg 3%
Iron 1.6mg 9%
Potassium 922mg 20%
Fatty acids, total trans 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.