 |
Barbecued Turkey with Maple-Mustard Glaze Recipe | |
American Turkey | |
|
Ingredients:
6 quarts water2 large, quartered onions 1 cup kosher salt 1 cup pickled, chopped ginger 1 cup golden brown sugar 4 bay leaves 12 peppercorns 2 whole heads garlic, cloves separated (but not peeled) and bruised 2 teaspoons dried chili flakes, 1 cup soy sauce handful of fresh thyme 1 cup maple syrup. 14 pound turkey 2 oranges 1/4 cup olive oil, 2 Tablespoons sesame oil 3/4 cup maple syrup, 1/2 cup white wine 1/3 cup dijon mustard 2 Tablespoons butter
Directions:
Mix first 12 ingredients in large stockpot. Boil, then simmer until sugar disolves. Cool completely. Rinse turkey inside & out. Place in brine, pressing to submerge. Chill in refrigerator up to 4 days. Prepare grill, turning off center burner. Remove turkey from brine & discard brine. Pat turkey dry with paper towels. Place orange, cut into wedges, in cavity & brush turkey with olive oil & sesame oil. Fill large disposable tin pan a half an inch with water. Place large non-stick rack in pan & place turkey on top of rack. Place in grill & cook over indirect low to medium heat 3-5 hours or until turkey registers 165 degrees. For glaze: Bring maple syrup, wine, mustard & butter to simmer in saucepan. Brush over turkey. Cover any parts that are getting too dark with aluminum foil.Grill 1 more hour. Remove to platter. Cover with foil & let sit 30 minutes. I am not a big fan of turkey but this turkey is a true masterpiece. It comes out juicy and succulent. It also leaves your oven free for all the other dishes. I serve with maple glazed roasted sweet potatoes, wild rice, broccoli and cheddar cheese bake, fresh cranberry chutney and cornbread stuffing.
| |