Barbecue Turkey Recipe

 Barbecue Turkey 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 hour
30 min
Serves: 8

• For the turkey: Carefully combine first 8 ingredients detailed in the recipe in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
   

• Rinse turkey inside and out. Place and arrange turkey in brine, pressing to submerge. Chill or Cool 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. Shake and Sprinkle each pile with generous 1/2 cup hickory chips. Place and arrange empty broiler pan between piles. Position the 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 and arrange generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place and arrange empty broiler pan over unlit burner. Position the grill at least 6 inches above burners.
   

• Extract or remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place and arrange orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Lightly 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 detailed in the recipe to simmer in heavy medium sized saucepan. Lightly 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.

• Cooking time 3 hour and 30 minutes.
• 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