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 Happy Thanksgiving from coolesmag.com | | |
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| Ingredients : |
For turkey:
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,niblets 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.
For glaze:3/4 cup pure maple syrup, 1/2 cup dry white wine, 1/3 cup Dijon mustard, 2 tablespoons (1/4 stick) butter. |
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| Preparation : |
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.
To Prepare 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. |
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| Ingredients : |
| 1 turkey, 1/2cup butter, 2(12 fluid ounce) canscola-flavored carbonated beverage, 1 apple(quartered), 1 onion(chopped), 1tablespoon garlic powder, 1tablespoon salt, 1tablespoon ground black pepper, 4cloves crushed garlic, 1tablespoon salt. |
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| Preparation : |
| Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C) Remove all innards from the turkey and reserve for gravy, if desired. Rinse turkey under cold water and pat dry. Place butter or margarine, cola, apple, onion, garlic powder, salt and ground black pepper into the cavity of the turkey. Rub the crushed garlic over the outside of the bird and sprinkle with seasoned salt. Place the turkey in a 10x15 roasting pan and cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature equals 180 degrees F (80 degrees C). (Note: Be sure to baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan). |
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