Barbecued Turkey With Maple-mustard Glaze

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6	qt	Water
2		Onions, quartered
1	c	Coarse salt
1	c	Chopped fresh ginger
3/4	c	packed golden brown sugar
4		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		Oranges, cut into wedges
1/4	c	Olive oil
2	T	Oriental sesame oil
3/4	c	Pure maple syrup
1/2	c	Dry white wine
1/3	c	Dijon mustard
2	T	1/4 stick butter

INSTRUCTIONS

1998    
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 160Â°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 180Â°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 AppÃ©tit November 1997  Posted to recipelu-digest by
Sandy <sandysno@pctech.net> on Mar 05,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 14120 Calories From Fat: 7942 Total Fat: 892.4g Cholesterol: 5207.6mg Sodium: 136492.2mg Potassium: 11879.6mg Carbohydrates: 184.2g Fiber: 29.8g Sugar: 49.6g Protein: 1306.8g

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