Ingredients
2 cups packed brown sugar3/4 cup salt1 jar (6 ounces) pickled ginger slices, drained4 bay leaves2 whole garlic bulbs, halved2 tablespoons minced fresh marjoram or 2 teaspoons dried marjoram2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons minced fresh sage2 teaspoons crushed red pepper flakes3 quarts water1-1/2 cups reduced-sodium soy sauce1 cup maple syrup1 turkey (12 to 14 pounds)4 cups soaked hickory wood chips1 large onion, cut into wedges1 large navel orange, cut into wedges6 garlic cloves, peeled1/4 cup canola oil2 tablespoons sesame oil
Preparation
In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature.
Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer’s directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin.
Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.
