Malt-Beer-Brined Turkey with Malt Glaze

Bring malt syrup, vinegar, herbs, andpepper to boil in small saucepan, stirringoccasionally. Reduce heat to low and simmeruntil glaze coats spoon, 4 to 5 minutes.

Mixin butter. DO AHEAD: Can be made 1 dayahead. Cover; chill. Rewarm before using.

Pour4 quarts water into 16-quart nonreactivebowl or pot.

Add salt; stir to dissolve.

Mixin beer and malt syrup. Insert 1 oven baginto second bag; place in large bowl. Rinseturkey inside and out. Slide turkey, breastside down, into doubled bag.

Pour brineinto bag. Press out any air; seal bags. Chillturkey in brine (still in bowl) 16 to 18 hours.

Remove turkey from brine. Pat very dry,inside and out, with paper towels.

Sprinklemain cavity with 2 teaspoons pepper; fillwith onions, celery, sage, thyme, and garlic.Close cavity with turkey lacing pins. Tuckwing tips under; brush all over with oil.

Set oven rack atlowest position; preheat to 350°F.

Place turkeyon rack in roasting pan; add 2 cups water.

Roast turkey 2 hours.

Brush with glaze;add water if pan is dry. Roast 30 minutes.

Brush with glaze. Tent with foil if browningtoo quickly. Roast until thermometerinserted into thickest part of thigh registers165°F, 30 to 45 minutes.

Brush with moreglaze.

Transfer to platter; let rest 30 minutes(temperature will rise 5 to 10 degrees).

Prepare barbecue(medium heat).

Remove top grill rack. If usingcharcoal, light briquettes in chimney. Whenbriquettes are covered with white ash, pushto opposite sides of bottom grill rack, leavingcenter empty.

Place disposable aluminumpan in center of rack (you will need to lightadditional briquettes, checking every 30minutes during grilling time). Replace top grillrack. If using 3-burner gas grill, light burnerson left and right sides, leaving center burneroff. If using 2-burner gas grill, light burner on1 side; place disposable pan over unlit side.

Place turkey, breast side up, on grill rackover disposable pan. Cover barbecue. Insertinstant-read thermometer into hole in hood.Maintain temperature as close as possibleto 350°F on charcoal grill by opening ventsto increase temperature and closing vents toreduce temperature or adjusting temperatureon gas grill with controls. Cook turkey 2hours, tenting loosely with foil if browningtoo quickly.

Brush turkey with glaze. Covergrill; cook 30 minutes longer.

Brush againwith glaze. Cook until thermometer insertedinto thickest part of thigh registers 165°F,about 30 minutes longer.

Transfer turkey toplatter.

Brush with glaze.

Let rest 30 minutes(temperature will rise 5 to 10 degrees).