White Cranberry Soy Glazed Whole Duck

9 lb. Duck Dry Brined overnight for 12 hours using Morton's Kosher Salt. During the application of alt, I poked holes all over the duck to aid in the fat having a way to evacuate from under the skin during the cooking process. The next day the Duck was removed from the fridge and was sat out at room temperature for 30 minutes. Prior to starting a fire on the Weber Kettle 22 inch with the Smoke n' Sear attachment, I seasoned the Duck with Lawry's Seasoned Salt, Badia Brand Black Pepper and Granulated Garlic. I also used this time to stuff the inside of the Duck with half an apple, 1 stick of Celery and half of an white Onion to add thermal mass to aid in even cooking. I then started a fire on my Weber Kettle. The Duck was placed on the kettle grill Breast Side up for the duration of the cook. The Duck was left on for 45 total minutes before the first check and turn for the bird to promote even cooking. After the first 45 minutes, I checked the bird for even cooking, gave the Duck a turn as well. The bird cooked another 45 minutes before being checked again. After this check, I began glazing the bird with the White Cranberry Soy Sauce Glaze every 20 minutes for the next hour. The bird was then removed and placed upon my kitchen counter to cool off.
Glaze Recipe:
White Cranberry Juice
Brown Sugar
Pinch of Kosher Salt
Water
Soy Sauce
Honey
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