Prepare grill for indirect cooking. Place turkey bone side down, on roast rack or directly on grid, directly over drip pan. Grill, covered, over medium heat 55 minutes. Combine syrup, margarine and ORANGE ZESTO in small bowl; brush half of mixture over turkey. Continue to grill, covered for 10 minutes. Brush with remaining mixture; continue to grill, covered for 10 minutes or until internal temperature reaches 170 degrees F. when tested with a meat thermometer inserted into thickest part of the turkey, not touching the bone. Transfer turkey to carving board; cover with foil. Let stand 10 minutes before carving. Cut turkey into thin slices. Garnish with bay leaves, if desired.
Serve with mashed sweet potatoes and sauteed with butter and ORANGE ZESTO.

ZESTO BRAN MUFFINS

Pour water over Bran. Cream sugar, eggs, shortening and add buttermilk slowly. Add flour, salt and baking soda to egg mixture and mix well. Add Bran Flakes and raisins. Store batter in fridge and make as needed (I leave it refrigerated for a day before I make the first batch).

Bake at 400 degrees for 20-30 minutes. These muffins keep very well and the batter seems to get better with age. It lasts about two weeks in the fridge.

Now for the modified ZESTO! version.

Decrease the salt to 2 tsp. and add 2 tbsp. ORANGE ZESTO. I also added 1/2 cup Molasses. Before I bake them I sprinkle them with citrus sugar. 1 part each sugar, ORANGE ZESTO and LEMON ZESTO.

N.B. The last time I made this recipe, I also added 1/2 cup of cold left over strong coffee, it also added just a little more flavor. I have also increased the molasses to 3/4 cup to give the muffins a darker color.

Zestfully
Arlene

ARLENE'S HINT FOR JUNE

For hickory-smoked flavor, cover 2 cups hickory chips with cold water; soak 20 minutes. Drain; sprinkle over coals just before placing your choice of meat or poultry on the Bar-B-Q.