Barbecued Turkey with Maple-Mustard Glaze
| Yield: | 1 Servings |
| Categories: |
| FOR TURKEY | ||
| 6 | qt | Water |
| 2 | lg | Onions; quartered |
| 1 | c | Coarse salt |
| 1 | c | Chopped fresh ginger |
| 3/4 | c | (packed) golden brown sugar |
| 4 | lg | Bay leaves |
| 4 | Whole star anise | |
| 12 | Whole black peppercorns; crushed | |
| 1 | 13-to-14-pound turkey; giblets discarded | |
| 4 | c | Hickory smoke chips; soaked in water 30 minutes, drained |
| Disposable 9x6 1/4x1-inch aluminum broiler pans | ||
| 2 | lg | Oranges; cut into wedges |
| 1/4 | c | Olive oil |
| 2 | tb | Oriental sesame oil |
| FOR GLAZE | ||
| 3/4 | c | Pure maple syrup |
| 1/2 | c | Dry white wine |
| 1/3 | c | Dijon mustard |
| 2 | tb | (1/4 stick) butter |
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