Name: Barbecued Turkey with Maple-Mustard Glaze
Ingredients: 6 qt Water; 2 lg Onions; quartered; 1 c Coarse salt; 1 c Chopped fresh ginger; 3/4 c (packed) golden brown sugar; 4 lg Bay leaves; 4 Whole star anise; 12 Whole black peppercorns; crushed; 1 13-to-14-pound turkey; giblets discarded; 4 c Hickory smoke chips; soaked in water 30 minutes, drained; Disposable 9x6 1/4x1-inch aluminum broiler pans; 2 lg Oranges; cut into wedges; 1/4 c Olive oil; 2 tb Oriental sesame oil; 3/4 c Pure maple syrup; 1/2 c Dry white wine; 1/3 c Dijon mustard; 2 tb (1/4 stick) butter

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6	qt	Water
2	lg	Onions; quartered
1	c	Coarse salt
1	c	Chopped fresh ginger
3/4	c	(packed) golden brown sugar
4	lg	Bay leaves
4		Whole star anise
12		Whole black peppercorns; crushed
1		13-to-14-pound turkey; giblets discarded
4	c	Hickory smoke chips; soaked in water 30 minutes, drained
		Disposable 9×6 1/4×1-inch aluminum broiler pans
2	lg	Oranges; cut into wedges
1/4	c	Olive oil
2	tb	Oriental sesame oil
3/4	c	Pure maple syrup
1/2	c	Dry white wine
1/3	c	Dijon mustard
2	tb	(1/4 stick) butter

INSTRUCTIONS

FOR TURKEY
FOR GLAZE
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
1/2 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 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
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 recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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