Amazing Turkey on the BBQ Grill

14 - 16 lb turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

GLAZE
2/3 cup barley malt syrup
1/4 cup malt vinegar or apple cider vinegar
6 fresh sage sprigs
4 fresh thyme sprigs
1/2 teaspoon ground black pepper
2 tablespoons (1/4 stick) unsalted butter
Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.

Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

TO GRILL TURKEY
Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving center empty. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 165°F, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).

the most delicious Mexican Chocolate Cake with Mascarpone Frosting

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl. Add all of the liquid ingredients. Mix until smooth. Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again. Pour the batter into the cake pans. Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture. Use half of the frosting and cover the top of your cake. Sprinkle cinnamon on top for garnish.

Pasta with Tuna, Arugula and Lemon

12 ounces linguine (or penne, or whatever you like)

1/2 cup olive oil

6 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

2 12-ounce cans albacore tuna packed in water, drained

1/4 cup fresh lemon juice

4 teaspoons grated lemon peel

4 cups arugula

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.

Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.

Lemon Risotto with Roasted Cherry Tomatoes

6 servings
PREP: 50 minutes
TOTAL: 1 hour
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

1 12-ounce package cherry tomatoes
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper. Adapted from Restaurant Saveur.