Recipe - Barbecued Turkey With Maple-Mustard Glaze

FOR TURKEY
6 qt Water
2 lg Onions; quartered
1 cup Coarse salt
1 cup Chopped fresh ginger
Three fourths cup (packed) golden brown sugar
4 lg Bay leaves
4 Whole star anise
12 Whole black peppercorns;
crushed
1 13to14pound turkey;
giblets discarded
4 cup Hickory smoke chips; soaked
in water 30 minutes,
drained
Disposable 9x6 1/4x1inch
aluminum broiler pans
2 lg Oranges; cut into wedges
One fourth cup Olive oil
2 tablespoon Oriental sesame oil

FOR GLAZE
Three fourths cup Pure maple syrup
One half cup Dry white wine
1/3 cup Dijon mustard
2 tablespoon (One fourth stick) butter

First the turkey is soaked overnight in a brine to improve flavor and
ensure moist meat. (Be sure to use a pot large enough to hold both the
brine and the turkey.) The smokiness of the turkey is offset beautifully by
the tangy, sweet glaze, which incorporates two quintessential Napa Valley
ingredients: wine and mustard.

Make 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
One half cup hickory chips. Place empty broiler pan between piles. Position
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 mediumlow heat.
Place generous One half cup hickory chips in each of 2 broiler pans. Set pans
over 2 lit burners. Place empty broiler pan over unlit burner. Position
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.

Bon Appétit November 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998