New England Grilled Turkey No more bland grilled turkey. Step up the turkey game and fire up the grill for this perfectly glazed turkey. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 12, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Marinate Time: 12 hrs Grill Time: 2 hrs 30 mins Stand Time: 15 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 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 ⅓ 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 Directions 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. 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. 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. 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. 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. Cover turkey loosely with foil and let stand 15 minutes before carving. Serve with chutney. Gingered Cranberry Sauce 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. Rate it Print Nutrition Facts (per serving) 621 Calories 28g Fat 17g Carbs 72g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.