Barbecued Turkey with Maple Mustard Glaze Recipe
For turkey:
6 quarts water
2 large onions, quartered
1 C. coarse salt
1 C. chopped fresh ginger
3/4 C. (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-lb. turkey, giblets discarded
4 C. hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9 x 6 1/4 x 1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 C. olive oil
2 T. oriental sesame oil
For glaze:
3/4 C. pure maple syrup
1/2 C. dry white wine
3/4 C. Dijon mustard
2 T. butter
For the turkey: Combine first 8 ingredients in very large pot. Bring mixture to
simmer, stirring until salt and sugar dissolve. Cool brine completely.
Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill
overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until
light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at
each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips.
Place empty broiler pan between piles. Position the grill at least 6 inches
above briquettes. Position vents on barbecue so that chips smoke and briquettes
burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high.
Turn off center burner and lower outside burners to medium-low heat. Place
generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit
burners. Place empty broiler pan over unlit burner. Position the grill at least
6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place
orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush
over turkey. Arrange breast side up on grill, centering above empty broiler pan.
Cover; cook until thermometer inserted into thickest part of thigh registers
160� F., adding 1 cup hickory chips (and 6 briquettes if using charcoal
barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze: Bring all ingredients to simmer in heavy medium saucepan. Brush glaze
over turkey; cover and cook until thermometer inserted into thickest part of
thigh registers 180� F., covering any dark areas of turkey with foil, about 1
hour longer. Transfer turkey to platter. Tent with foil and let stand 30
minutes.
Serves 8.
Source: Bon Appetit, November 1997
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