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.


  • 6 quarts water
  • 2 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


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.

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Submitted 6/13/05.
Source: family tradition
Submitted By: Kim Russell
Barbecued Turkey with Maple-Mustard Glaze