- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Brine:
Maple Glaze:
Method
Brine: In very large bowl, stockpot or resealable plastic bag, dissolve salt and sugar in water. Add peppercorns and bay leaves.
Remove neck and giblets from turkey; add turkey to brine. Cover or seal and set on tray; refrigerate for at least 12 hours or for up to 18 hours.
Maple Glaze: In bowl, whisk together maple syrup, beer, mustard, oil and thyme; set aside.
Remove turkey from brine and rinse in cold water; discard brine. Pat turkey dry. Sprinkle pepper in cavity; stuff with thyme, parsley, garlic and onion. Skewer neck skin to back. Place on greased rack in large foil disposable roasting pan; pour in 2 cups (500 mL) water.
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium or 325°F (160°C). Place turkey in pan on grill over unlit burner. Close lid and grill, brushing with glaze every 45 minutes and maintaining temperature and level of water in pan, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 2-1/2 to 2-3/4 hours.
Transfer to platter or cutting board. Tent with foil and let stand for 20 minutes before carving.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 1137 mg
- Protein 65 g
- Calories 536.0
- Total fat 26 g
- Cholesterol 190 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
%RDI
- Iron 32.0
- Folate 8.0
- Calcium 7.0
- Vitamin C 3.0
