Thanksgiving RecipesBARBECUED TURKEY WITH MAPLE-MUSTARD 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.
- 6 quarts water
- 2 large onions, quartered
- 1 cup coarse salt
- 1 cup chopped fresh ginger
- 3/4 cup (packed) golden brown sugar
- 4 large bay leaves
- 4 whole star anise
- 12 whole black peppercorns, crushed
- 1 13- to 14-pound turkey, giblets discarded
- 4 cups hickory smoke chips, soaked in water 30 minutes, drained Disposable 9x6 1/4x1-inch aluminum broiler pans
- 2 large oranges, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons oriental sesame oil
- 3/4 cup pure maple syrup
- 1/2 cup dry white wine
- 1/3 cup Dijon mustard
- 2 tablespoons (1/4 stick) butter
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.
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.
WINTER FRUIT CHUTNEY
This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.
- 1/2 orange, peel and white pith removed
- 1 1/2 cups dry white wine
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons whole black peppercorns
- 1/2 cup dried cranberries
- 1/3 cup coarsely chopped dried pears
- 1/3 cup coarsely chopped dried figs
- 1/4 cup raisins
- 1 1/2 tablespoons minced crystallized ginger
- 2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces
Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
*Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings and nonstick surfaces. Makes 3 cups.