GETTING READY

1. For brine, in a large pot add stock, white sugar, salt, and pickling spice.

2. Place the pot on flame, stir and bring it to a boil. Remove the pot from heat and allow it to cool.

3. Pour ice water into the pot. Mix well.

4. In a large ziplock bag, put turkey and pour brine in it. Pop it in refrigerator and let turkey soak in brine for 8-10 hours.

5. Remove turkey from brine. Rinse and pat it dry.

6. Fill the cavity with thyme, rosemary, sage, onion, and celery.

7. Preheat Weber to 250 degree F. Place a roasting tray below for drippings.

MAKING

8. Place turkey on grill, cover and cook for 2 hours.

9. Apply grape seed oil on turkey. Season it with salt, and pepper.

10. Turn the heat to 375 degree F and cook for 2 hours or until the internal temperature reaches 165 degree.

11. For glaze, in a saucepan combine maple syrup, and bourbon. Place the pan on heat and reduce it by half.

12. In the last 10-15 minutes of cooking baste turkey with glaze.

13. Remove turkey from heat and let it rest for 20 minutes before carving.

SERVING

14. Carve turkey and serve it with a complementing gravy.

TIPS

If you soak turkey in brine for longer then there is a chance that your meat will become mushy after being cooked.

You can also put turkey in ice-pack if you do not have space in refrigerator.