BBQ Turkey with Maple Mustard Glaze Recipe

 BBQ Turkey with Maple Mustard Glaze Recipe

• 1  (13 - 14 lbs) Turkey, giblets removed, discarded
• 6 quarts water
• 2 large onions, quartered
• 1 cup coarse salt
• 1 cup chopped fresh ginger
• 3/4 cup golden brown sugar
• 4 large bay leaves
• 4 whole star anise
• 12 whole black peppercorns, crushed
• 4 cups hickory smoke chips, soaked in water 30 minutes, drained
• 2 large oranges, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons oriental sesame oil
   
• Glaze:
• 3/4 cup pure maple syrup
• 1/2 cup dry white wine
• 3/4 cup Dijon mustard
• 2 tablespoons butter

Time: 3 hours
30 min
Serves: 8

• Take the first 8 ingredients, detailed in the recipe, and combine them carefully together in a very large pot. Place over heat and bring to a simmer, stirring until salt and sugar have dissolved. Allow brine to cool completely.
   

• Wash and clean turkey inside and out. Place and arrange turkey in brine, pressing to submerge. Allow to chill or cool overnight, turning turkey twice.
   

• If using charcoal barbecue:
  Mound charcoal briquettes in barbecue and burn until light grey. Separate the hot briquettes into 2 piles using tongs. 1 pile at each side of the barbecue. Shake and Sprinkle each pile with 1/2 cup hickory chips. Place and arrange empty broiler pan between the 2 piles. Position the grill at least 6 inches above the briquettes. Position vents on the 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 reduce outside burners to medium-low heat. Place and arrange 1/2 cup hickory chips in each of 2 broiler pans then place them over 2 lit burners. Place and arrange empty broiler pan over unlit burner. Position the grill at least 6 inches above burners.
   

• Remove the turkey from the brine then discard the brine. Using paper towels, pat the turkey dry. Place and arrange orange wedges in the main cavity. Combine olive oil and sesame oil together in a small bowl then brush lightly over the turkey. Arrange on grill, breast side up, centering above the empty broiler pan. Cover then 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, approximately 3 hours.
   

• For glaze:
  Bring all ingredients, detailed in the recipe, to a simmer in a medium sized, heavy saucepan. Brush glaze lightly over the turkey then cover. Cook until thermometer inserted into thickest part of thigh registers 180° F., covering any dark areas of turkey with foil, approximately 1 hour longer. Transfer the turkey to a platter. Tent with foil and allow to stand for 30 minutes.

• Cooking time may vary.
• Leave to cool before carving.
• Allow to cool a little before serving.

• Serve with your choice of vegetables
• Goes well with white wine
• Great for a Thanksgiving or Christmas Meal

Turkey Recipes Index