Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.

Barbecued Turkey with Maple-Mustard Glaze

prep time: 10
cook time: 300


  • turkey:
  • 1 1/2 gallons water
  • 2 large onions, quartered
  • 1 cup coarse salt
  • 1 cup chopped ginger
  • 3/4 cup (packed) golden brown sugar
  • 4 large bay leaves
  • 12 whole black peppercorns, crushed
  • 1 13-14 pounds turkey, giblets discarded
  • 1 quart hickory smoke chips, soaked in water 30 minutes, drained
  • Disposable 9x6.25x1 inch aluminum broiler pans
  • 2 large oranges, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons oriental sesame oil
  • glaze:
  • 3/4 cup pure maple syrup
  • 1/2 cup dry white wine
  • 1/3 cup Dijon mustard
  • Serve accompanied by Winter Fruit Chutney



Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Remove turkey from brine, discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover, cook until thermometer inserted into thickest part of thigh registers 160 degrees, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.


Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey, cover and cook until thermometer inserted into thickest part of thigh registers 180 degrees, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.