- 1 fresh turkey, 12-14 lbs (5.5-6.5 kg)
- 8 cups (2 L) cranberry juice
- 8 cups (2 L) orange juice
- 2 small heads of garlic, cloves crushed but not peeled
- 1 cup (240 ml) kosher salt
- 1 cup (240 ml) sugar
- 4 star anise
- ¼ cup (60 ml) coriander seeds
- ¼ cup (60 ml) whole fennel seeds
- 4 oz. (120 ml) thinly sliced fresh ginger
- 6 bay leaves
- 1 tbsp (15 ml) peppercorns
- 2 cinnamon sticks, 4 inches (10 cm) each
- 4 cups (1 L) water
- 1 tbsp (15 ml) lemon zest
- 1 tbsp (15 ml) cracked pepper
- 2 tsp (10 ml) fresh thyme
- ½ cup (120 ml) brown sugar
- 2 tsp (10 ml) cinnamon
- 2 tsp (10 ml) chili powder
- 1 tbsp (15 ml) kosher salt
- 1 bottle of white wine
- ½ cup (120 ml) unsalted butter
- ¼ cup (60 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- ¼ cup (60 ml) maple syrup
- 1 tbsp (15 ml) chopped fresh thyme
- salt and ground black pepper, to taste
- In a large saucepan or stockpot, combine cranberry juice, orange juice, garlic, kosher salt, sugar, star anise, coriander seeds, fennel seeds, ginger, bay leaves, peppercorns, cinnamon sticks and water and bring to a boil over high heat until salt dissolves. Remove from the heat. Allow to cool completely.
- Remove the neck and giblets and any excess fat from the turkey and discard. Rinse the bird inside and out, under cold water, drain, and place in a 5-gallon (23 L) bucket with brine or other container large enough turkey to keep it completely submerged. Cover the container with plastic wrap and refrigerate for about 24 hours.
- Remove the turkey from the brine and pat dry with paper towels. Discard the brine.
- To make the rub, combine lemon zest, cracked pepper, fresh thyme, brown sugar, cinnamon, chili powder and kosher salt in a bowl. Rub the mixture vigorously all over the turkey.
- Truss the turkey and pin the neck skin flap to the body using small trussing needles. Place the turkey on a baking sheet.
- Make the basting butter. In a skillet over medium heat, melt the butter. Add lemon juice, Dijon, maple syrup, thyme, and salt and pepper. Stir to combine evenly. Simmer for 2 minutes.
- Prepare the barbecue for indirect grilling by preheating one side of the barbecue to medium-low heat, 250-350F (120-175C). Place a drip pan under the grate on the unheated side of the grill. Pour some white wine into the drip pan. Place turkey over drip pan. Cook for 20 minutes per pound. Brush with Basting Butter every hour. Cook until internal temperature reaches 165F (75C).
- Rest for at least 20 minutes before carving.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.