Tested till perfect Maple-Glazed Barbecued Turkey

Maple-Glazed Barbecued Turkey

With Father's Day approaching, the whole family can enjoy the low on fuss, big on love "Dinner for Dad" menu in the June 2006 issue of Canadian Living magazine.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006; Get Grilling: Summer 2007

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 10 lb 10lbturkey
  • 1/4 tsp (1 ml) 1/4tsp (1 ml)pepper
  • 4 sprigs 4sprigsfresh thyme
  • 3 sprigs 3sprigsfresh parsley
  • 2 2cloves garlic
  • 1 1oniononions, halved

Brine:

  • 1 cup (250 ml) 1cup (250 ml)pickling salt
  • 1/4 cup (50 ml) 1/4cup (50 ml)packed brown sugar
  • 12 cups (3 L) 12cups (3 L)cold water
  • 1 tbsp (15 ml) 1tbsp (15 ml)black peppercornblack peppercorns
  • 3 3bay leafbay leaves

Maple Glaze:

  • 1/4 cup (50 mL) 1/4cup (50 mL)maple syrup
  • 1/4 cup (50 mL) 1/4cup (50 mL)beer
  • 3 tbsp (50 mL) 3tbsp (50 mL)grainy mustard
  • 2 tbsp (25 mL) 2tbsp (25 mL)vegetable oil
  • 1 tbsp (15 mL) 1tbsp (15 mL)chopped fresh thyme, (or 1 tsp/5 mL dried)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Brine: In very large bowl, stockpot or resealable plastic bag, dissolve salt and sugar in water. Add peppercorns and bay leaves.

Remove neck and giblets from turkey; add turkey to brine. Cover or seal and set on tray; refrigerate for at least 12 hours or for up to 18 hours.

Maple Glaze: In bowl, whisk together maple syrup, beer, mustard, oil and thyme; set aside.

Remove turkey from brine and rinse in cold water; discard brine. Pat turkey dry. Sprinkle pepper in cavity; stuff with thyme, parsley, garlic and onion. Skewer neck skin to back. Place on greased rack in large foil disposable roasting pan; pour in 2 cups (500 mL) water.

Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium or 325°F (160°C). Place turkey in pan on grill over unlit burner. Close lid and grill, brushing with glaze every 45 minutes and maintaining temperature and level of water in pan, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 2-1/2 to 2-3/4 hours.

Transfer to platter or cutting board. Tent with foil and let stand for 20 minutes before carving.

Additional information :

Tip: Pan drippings are too salty for gravy.

Nutritional Information Per each of 10 servings: about

cal 536 pro 65g total fat 26g sat. fat 7g
carb 7g fibre 0 chol 190mg sodium 1,137mg

RDI:%

calcium 7 iron 32 vit C 3 folate 8
All rights reserved. Transcontinental Media G.P. © 2014