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      RECIPE TITLE "Maple-Brined, Wood Smoked Grilled Turkey Recipe"
    Source: Fine Cooking - Issue No. 24,
    courtesy of Cooking.com

    yields12 servings time--- difficultymoderate

    Allow a total of 4 to 4 1/2 hours to start the fire, cook the turkey, and let it rest. Have a full bag of charcoal on hand, as you'll need to add coals as the bird cooks.

      RECIPE INGREDIENTS

    For the Brine:
    2 cups brown sugar
    1 cup maple syrup
    3/4 cup coarse salt
    3 whole heads garlic, cloves separated (but not
    peeled) and bruised
    6 large bay leaves
    1 1/2 cups coarsely chopped unpeeled fresh ginger
    2 teaspoon dried chili flakes
    1 1/2 cups soy sauce
    3 quarts water
    Handful fresh thyme sprigs

    For the Turkey:
    Olive oil for brushing
    12- to 14-pounds fresh turkey

    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.

      RECIPE METHOD

    TO BRINE THE TURKEY: Combine all the brine ingredients in an enamel or stainless-steel pot big enough to hold the brine and turkey. Bring to a simmer, remove from the heat, and let cool completely. Remove the neck and giblets, rinse the turkey well, and put it in the cold brine; add water if the brine doesn't cover the bird. Refrigerate for 2 to 4 days, turning the bird twice a day.

    TO COOK THE TURKEY: Remove the bird from the brine, pat it dry, lightly brush it with olive oil, and set aside. Prepare the grill by lighting about 30 charcoal briquettes or small pieces of hardwood charcoal, preferably in a chimney starter. When the coals are hot and spotted gray, put an aluminum-foil drip pan that's at least 1 inch deep in the middle of the grill. Arrange half the coals on one side of the pan and half on the other. Put 1/2 cup or so of wood chips in a double layer of aluminum foil and set them on the hot coals.

    Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Regulate the vents to keep the wood chips smoking and the coals burning slowly, checking every 25 min. or so. Add charcoal periodically. Keep the temperature in the grill between 275 and 325 degrees.

    Add more wood chips as you need them. Keep the smoke going for 1 1/2 to 2 hours; then remove the chips and continue cooking without smoke until the bird is done. The total cooking time for a 12- to 14-lb. bird is about 3 to 3 1/2 hours. Test the turkey with an instant-read thermometer in the thickest part of the thigh or breast. You can also cut a small incision at the leg-thigh joint to see that the juices run clear. When the internal temperature reaches 155 degrees, remove the turkey from the grill. Let it rest at least 20 minutes before carving.

    Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.

      Nutrition Facts
    Serves 12
    Facts per Serving
    Calories: 277 Fat: 8g Carbohydrates: 8g
    Cholesterol: 148mg Sodium: 1649mg Protein: 41g
    Fiber: 0g % Cal. from Fat: 26% % Cal. from Carbs: 12%

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