This Thanksgiving we decided to grill a turkey and the results were phenomenal! We ended up with a very tender and moist bird that was loaded with flavor. The grill gave it a hint of smoked taste and the brine and spices complemented it beautifully.
Brining basically means soaking your turkey in a solution of liquid and salt overnight. If you haven’t yet, go ahead and check out my how to brine a turkey video.
For this brine I used:
1 -12 oz. can frozen orange juice concentrate
2 jalapenos – halved
6 scallions – trimmed and cut into thirds
1 cup coarse salt
1 head garlic cloves – smashed
1 bunch cilantro
1 tablespoon whole peppercorns
The following morning we removed the turkey from the brine and butterflied it. To see how this is done check out the how to butterfly a turkey video.
The turkey was then rubbed with the following:
1 stick butter – melted
1 heaping tablespoon ground cumin
1 1/2 teaspoon salt
1 tablespoon paprika
1 tablespoon chile California
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
Mix all the dry spices and then whisk them into the melted butter. Carefully separate the turkey skin from the breast and then liberally rub the bird with the butter and spices – inside the breast and all of the skin.
Heat your grill on high and then reduce it to medium. If you are using a gas grill turn only half of the burners on. If you are using a charcoal grill, heat the coals and then – using a metal tool – scoop the hot coals to one side. You will be cooking the bird in indirect heat.
Place the turkey into 3 disposable roasting pans and put the racks on the grill. Cover the grill and cook the turkey for 2 hours, basting occasionally. Tent the pans with aluminum foil when the bid starts getting too dark. Remove the turkey from the pans and place it directly on the grades – skin side up. Grill it for an extra hour, basting occasionally making sure not to flare up any flames and burn the bird. Place the turkey back into the roasting pans and cook it for an extra 45 to 60 minutes – until a meat thermometer registers 175 degrees when inserted in the thickest part of the thigh. Tent the roasting pans again.
Remove the turkey from the grill and let it sit for at least 30 minutes before carving. Carve and enjoy! Bon appetit!