Wine Brined Grilled Turkey

Start the day before by making the brine for the turkey.

Bring vegetable stock, salt, brown sugar, peppercorns, allspice and candied ginger to a boil to combine flavors. Cool the brine.

Clean the turkey; remove organs and rinse inside and out. Place turkey breast side down in a clean 5-gallon bucket (or large pot). Pour brine over turkey. Reserve 1 cup wine and set aside. Add remaining wine and cold ice water. Cover and store in refrigerator or cool place for 24 hours. Turn bird occasionally to cover with brine.

Remove turkey from brine; pat dry with paper towels. Let stand at room temperature for 1 hour.

Put cinnamon sticks, onion, apple, orange and lemon into a glass bowl and microwave for 4 minutes. Put the mixture inside turkey with the herb bundle.

Unfold the cheese cloth to form a double layer blanket for the bird. Stir together melted butter and reserved 1 cup wine in a medium bowl. Immerse cheesecloth in butter mixture; let soak. Drape cloth over the breast and legs of the turkey.

Grill in a roasting pan with water. A 10 to 16 pound turkey will take 2 to 3 hours to grill on medium-high heat. Cook until the internal temperature reaches 180°F in thigh and 165°F in breast. When done, remove cheesecloth and let stand for 15 minutes before carving.

Enjoy!