Yield: 15 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving   Preparation Method: Rotisserie, Roast   Product Type: Whole

Brine

1/2 Cup sugar

1/4 Cup salt

10 black peppercorns

1 Medium orange, peeled and juiced

1 Gallon cold water

2 bay leaves

2 Sprigs fresh rosemary

4 Sprigs fresh thyme

2 Medium carrots, peeled, cut into 2-inch pieces

2 Medium white onions, peeled, cut into 2-inch pieces

2 celery ribs, peeled, cut into 2-inch pieces

1 12-Pound WHOLE TURKEY, fresh or thawed

Combine all ingredients, except turkey, in large pot and simmer over low heat for 1½ hours. Chill brine in ice bath until cold. Place whole turkey into foodservice-safe grade container. Pour chilled brine over top to submerge. Close bag and cover. Marinate for 24 hours in the refrigerator. Remove turkey from brine, drain excess liquid. Place vegetables and herbs in body cavity and secure.

Turkey

1 Pound unsalted butter, softened

2 Medium oranges, juiced

1-1/2 Teaspoons salt

1/4 Teaspoon pepper

1/2 Cup maple syrup

1 Tablespoon fresh rosemary, chopped

1/2 Tablespoon fresh thyme, chopped

2 Cloves garlic, finely chopped

Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or on a rotisserie. If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh. If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh. Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Garnish with orange slices and grapes.

Recipe Source: Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio Chef: Marc Van Steyn, Executive Chef Restaurant: Rigsby's Cuisine Volatile Location: Columbus, OH

Nutrition Facts Calories 560   Calories from Fat 290 % Daily Value* Total Fat 14g 70% Saturated Fat 200g 67% Cholesterol 200mg 67% Sodium 370mg 15% Total Carbohydrate 4g 1% Dietary Fiber 0g 0% Sugars 4g   Protein 58g   Vitamin A 8% Vitamin C 2% Calcium 6% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4