Grilled Turkey with Lemon Pepper Glaze

Ingredients:

Brine

• 1 bunch of fresh sage
• 1 bunch of fresh thyme
• 1 lemon, cut in half
• 1/4 cup coarse salt
• 0.5 tsp black peppercorns
• 1 turkey weighing 6.5-7.5 kg.

Turkey

• 110 g unsalted butter, chilled, cut into small pieces
• Olive oil to drizzle

Lemon Pepper Glaze

• 1/4 cup olive oil
• 1 tbsp. coarsely ground black pepper
• 1/4 cup honey
• 1 tbsp Worcestershire sauce
• Zest and juice of 2 lemons (about 0.5 cup juice)

Preparation:

1. Brine:
   
   Combine the sage, thyme, lemon, salt, peppercorns, and 1.5 liters of water in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the salt dissolves and the water becomes fragrant. Turn off the heat and let the brine cool completely.
2. Place the turkey in a roasting bag, a large plastic bag, or a bowl large enough to accommodate the brine. Pour in the brine and seal the bag or cover the bowl with a lid. If there isn't enough room for all the brine, be sure to at least add herbs, lemon, and peppercorns.
3. Refrigerate at least overnight or up to 3 days. When ready to cook, remove the turkey from the refrigerator and drain the brine.
4. Turkey:
   
   Pat the turkey dry with paper towels. Place it cavity-side down on a rack set in a roasting pan and let it rest on the counter for about 2 hours to come to room temperature.
5. Using kitchen shears or a knife, remove the turkey's backbone and crack the breastbone open to flatten the bird like a butterfly. Turn over and pat dry. Using your finger, gently separate the skin from the turkey's muscles and press pats of butter between the skin and the meat all over the surface. Drizzle with olive oil and season with salt and black pepper.
6. Preheat grill to 200°C.
7. Place the turkey skin-side down on the grill. Reduce the grill temperature to 350°F (175°C) and close the lid. Grill until the turkey pulls easily from the grate and shows grill marks, about 20 minutes.
8. Meanwhile, prepare the glaze.:
   
   In a large nonstick skillet over medium heat, heat the olive oil and add the black pepper. Cook over medium heat until the oil is infused with the pepper flavor, 6-8 minutes. Add the honey, Worcestershire sauce, lemon zest, and lemon juice to the same skillet. Increase the heat to medium-high and cook, stirring occasionally, until the glaze begins to simmer, then reduce the heat slightly. Remove the glaze from the heat and let it sit until it thickens slightly, about 2 minutes.
9. Turn the turkey over and brush the skin with the lemon-pepper glaze. Close the grill lid and continue cooking, brushing with the glaze every 30 minutes, until a thermometer inserted into the thigh registers 160°F (71°C), 1 to 2 hours.
10. Remove turkey from grill and let stand at room temperature, covered with foil, for 30 minutes before carving.