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 degrees 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.