This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.
- Portion size 15 servings
- Credits : Canadian Living Magazine: October 2012
- 10 to 13 lb (45 to 6 kg) fresh turkey
- 3 tablespoons olive oil
- 1 1/4 cup coarse salt
- 1/2 cup packed brown sugar
- 5 cups boiling water
- 1 orange
- 1 lemon
- 6 cloves garlic crushed
- 2 tablespoons whole allspice
- 1 tablespoon black peppercorn
- 6 bay leaves
- 11 cups ice water
- chicken broth (optional)
- unsalted butter (optional), melted
- 1/3 cup all-purpose flour
- 1/3 cup dry white wine
- 1 pinch pepper
MethodBrine: In large pot, dissolve salt and sugar in boiling water. Peel zest from orange and lemon; squeeze out juice. Add orange and lemon juices and zest to pot. Add garlic, allspice, peppercorns and bay leaves. Let cool slightly.
In large stockpot or resealable plastic bag placed inside cooler or large bucket, combine brine mixture with ice water. Let cool completely, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Remove neck and giblets from turkey. Add turkey to brine; set neck aside, without brining, for gravy. Discard giblets. Cover and refrigerate for 12 to 15 hours.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Seal soaked applewood chips in heavy-duty foil; poke several holes in top. Place over lit burner(s) or directly on coals.
Remove turkey from brine and rinse in cold water. Discard brine. Pat turkey dry inside and out. Place on greased rack in roasting pan; add reserved turkey neck to pan. Brush turkey all over with olive oil. Place pan on grill over unlit burner with legs facing centre of grill.
Close lid and cook, basting occasionally and tenting with foil if browning too quickly, until meat thermometer inserted in thickest part of breast registers 170°F (77°C) and juices run clear when meat is pierced, 2-1/2 to 3 hours. Transfer to cutting board and tent with foil; let stand for 30 minutes before carving.
Gravy: Remove neck from pan and set aside. Remove liquid from inside turkey to heatproof liquid measure using turkey baster or using tongs to carefully lift and tip turkey. If necessary, add enough chicken broth to make 3/4 cup.
Drain all but 1/4 cup fat from pan, adding butter if not enough fat; cook over medium heat for 1 minute, scraping up browned bits.
Add flour to pan; cook, stirring, until darkened slightly, about 3 minutes. Add wine and reserved cooking liquid. Stirring constantly, slowly add 2-1/2 cups water and bring to boil. Add neck and pepper; cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes, adding more water if desired. Strain and serve with turkey.
Nutritional facts Per each of 15 servings: about
- Fibre trace
- Sodium 463 mg
- Sugars 1 g
- Protein 44 g
- Calories 263.0
- Total fat 12 g
- Potassium 583 mg
- Cholesterol 152 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 9.0
- Folate 9.0
- Calcium 2.0
- Vitamin C 2.0