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  #1  
Old 10-06-2012, 04:02 PM
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Maple-Brined Grilled Turkey

This is the best turkey recipe we have used, and we've been using it for the last 15 years! I found it in one of the cooking magazines right after my husband and I met.


Maple-Brined Turkey
The first time I made this, I used the following recipe. Now, I use High Mountain® Game Bird/Poultry Brine

Brine:
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


Smoking Stuff:
4 cups hickory smoke chips, soaked in water 30 minutes, drained (we use Jack Daniel’s® smoking chips)
Disposable 9x6 1/4x1-inch aluminum broiler pans

For the turkey while it cooks on the grill:
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil



Glaze put on during the last 30 minutes:

3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup mustard (I use Jack Daniel’s Old No. 7)
2 tablespoons (1/4 stick) butter

Rinse turkey inside and out. If using the brine mix, prepare brine according to package instructions. If using the brine recipe, then mix all ingredients in a large plastic container. (We bought an extra, extra large round plastic food container at a restaurant store.) Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice. (I used to use a Tupperware container that I bought to store lots of flour [about 20 pounds, I think], and I did not have to turn it. Now we use an extra, extra large round plastic food container that we bought at a restaurant supply store.) Mound charcoal briquettes in barbecue and burn until light gray. Carefully divide hot briquettes into two piles, one pile at each side of the barbecue. Sprinkle each pile with heaping ½ cup Jack Daniel’s® smoking chips. Place empty broiler pan between piles. Position grill at least six inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame. Remove turkey from brine and discard brine. Pat turkey dry. Place orange wedges inside main cavity. Mix olive oil and sesame seed oil; brush over turkey. Center turkey, breast side up, on grill. Cover and cook until thermometer registers 160 degrees F. Every 30 minutes, add 1 cup hickory chips and 6 briquettes to barbecue for about 3 hours. For the glaze, bring all ingredients to simmer in heavy medium saucepan. Brush glaze over turkey during the last 30 minutes or so until the glaze is used up. Note: You can go to www.himtnjerky.com to order High Mountain Game Bird/Poultry Brine® for the brine—it is EXCELLENT!!
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  #2  
Old 10-06-2012, 04:36 PM
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This sounds amazing!
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Old 10-06-2012, 05:43 PM
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It is, and the leftovers are so moist!


Originally Posted by momnan30 View Post
This sounds amazing!
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Old 10-07-2012, 01:55 AM
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santahat

Hi
Yip sounds good.
But what is whole star anise ??? hickory smoke chips,???
We most likely have another name for them over here
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Old 10-07-2012, 05:30 AM
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Mmmm... Sounds good! =]

I have just one (stupid?) question.
What is Brine? Is that putting the tukey in water (and stuff) over night?
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Old 10-07-2012, 05:38 AM
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Yummy!!! Thanks for the recipe!
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Old 10-08-2012, 08:25 AM
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Star anise is a spice that looks like a star. We can get it in the Mexican section of the store. The hickory chips are small chips or pellets that are used on the grill along with the charcoal to smoke the meat.


Originally Posted by shellie12 View Post
Hi
Yip sounds good.
But what is whole star anise ??? hickory smoke chips,???
We most likely have another name for them over here
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Old 10-08-2012, 08:26 AM
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A brine is a salted water mixture that makes the meat moist, and I mean moist. We have brined all kinds of meat, even pork chops.


Originally Posted by Solice View Post
Mmmm... Sounds good! =]

I have just one (stupid?) question.
What is Brine? Is that putting the tukey in water (and stuff) over night?
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  #9  
Old 10-08-2012, 08:30 AM
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I might have to try this! Thanks for sharing!
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Old 10-08-2012, 11:57 PM
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The title of this post was so eye catching and mouth watering that I had to stop as I was cruising down toward the Christmas Radios section.
I can't wait to try this, sounds wonderful!
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