Some time ago there was a discussion on maple-brining turkey and how good it was. Sorry to say I poo-poo'd the idea. My sister and her husband had seen a recipe and article in a magazine and had tried it. They loved it, said it reminded them of ham. So, we are presently maple-brining a turkey. Here is the recipe for those of you that want it:
* Exported from MasterCook *
Maple-Brined Smoke-Roasted Turkey
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : A List Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds turkey (10-12 pound)
1 1/4 cups kosher salt
1 1/4 cups real maple syrup
2 cups hickory, oak, maple, or apple wood chips
3 tablespoons salted butter -- melted
The night before, unwrap the turkey. Remove giblets from main and front cavity and discard giblets or reserve for gravy or stuffing.
Make the brine in a large container by combining salt, maple syrup and 1 quart hot water, whisking until salt and syrup are dissolved. Let cool to room temperature, then whisk in 4 quarts cold water. Place turkey in a large pan or bowl and pour brine over. To keep bird submerged, place a large, heavy-duty, resealable plastic bag filled with cold water on top. Refrigerate overnight.
The next day, soak wood chips in water to cover for 1 hour, then drain.
Light the charcoal in a chimney starter, then rake them into two mounds at opposite sides of the grill. Place a large aluminum foil drip pan in the center between the mounds of coals.
Drain bird and blot dry inside and out. Truss it, if desired, and place in center of grill grate over drip pan and between mounds of coals. Toss a handful (about 1/2 cup) of wood chips on each mound of coals. Cover grill so that vent holes are in the center, then adjust vents to reach a temperature of 325F to 350F degrees.
Smoke-roast turkey until coked, 2 to 2 1/2 hours. Use an instant-read thermometer to test for doneness; it is ready when thigh meat is 170F. (temperature will continue to rise another 5 to 10 degrees as it rests: see note). You'll need to replenish the charcoal every hour -- add 8 to 10 lumps of charcoal to each mound of coals and leave grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add remaining wood chips. There's no need to add wood after the first hour.
Baste turkey with melted butter after the first hour and then every 20 minutes. If skin starts to brown too much, tent bird with foil. (On a kettle grill, you'll probably need to tent the sides closest to the piles of coals.)
Transfer turkey to a platter, loosely tent with foil and let rest for at least 10 minutes before carving.
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NOTES : In April 2006, the USDA changed its recommendations to say that all poultry -- both white and dark meat -- is safe to eat at a final temperature (after resting) of 165F. However, if you prefer turkey more well-done, remove it from the heat as directed above when the thigh reaches 170F, so that after resting it will be 180F.
* Exported from MasterCook *
Maple-Brined Smoke-Roasted Turkey
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : A List Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds turkey (10-12 pound)
1 1/4 cups kosher salt
1 1/4 cups real maple syrup
2 cups hickory, oak, maple, or apple wood chips
3 tablespoons salted butter -- melted
The night before, unwrap the turkey. Remove giblets from main and front cavity and discard giblets or reserve for gravy or stuffing.
Make the brine in a large container by combining salt, maple syrup and 1 quart hot water, whisking until salt and syrup are dissolved. Let cool to room temperature, then whisk in 4 quarts cold water. Place turkey in a large pan or bowl and pour brine over. To keep bird submerged, place a large, heavy-duty, resealable plastic bag filled with cold water on top. Refrigerate overnight.
The next day, soak wood chips in water to cover for 1 hour, then drain.
Light the charcoal in a chimney starter, then rake them into two mounds at opposite sides of the grill. Place a large aluminum foil drip pan in the center between the mounds of coals.
Drain bird and blot dry inside and out. Truss it, if desired, and place in center of grill grate over drip pan and between mounds of coals. Toss a handful (about 1/2 cup) of wood chips on each mound of coals. Cover grill so that vent holes are in the center, then adjust vents to reach a temperature of 325F to 350F degrees.
Smoke-roast turkey until coked, 2 to 2 1/2 hours. Use an instant-read thermometer to test for doneness; it is ready when thigh meat is 170F. (temperature will continue to rise another 5 to 10 degrees as it rests: see note). You'll need to replenish the charcoal every hour -- add 8 to 10 lumps of charcoal to each mound of coals and leave grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add remaining wood chips. There's no need to add wood after the first hour.
Baste turkey with melted butter after the first hour and then every 20 minutes. If skin starts to brown too much, tent bird with foil. (On a kettle grill, you'll probably need to tent the sides closest to the piles of coals.)
Transfer turkey to a platter, loosely tent with foil and let rest for at least 10 minutes before carving.
- - - - - - - - - - - - - - - - - - -
NOTES : In April 2006, the USDA changed its recommendations to say that all poultry -- both white and dark meat -- is safe to eat at a final temperature (after resting) of 165F. However, if you prefer turkey more well-done, remove it from the heat as directed above when the thigh reaches 170F, so that after resting it will be 180F.
Don't wait too long to tell someone you love them.
Billy
Billy
