Baja California Grilled Or Roasted Turkey Recipes

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.

SLOW-GRILLED TURKEY

Steps:

• Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
• Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
• Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
• Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

GRILL-ROASTED TURKEY

Steps:

• Place a large disposable aluminum pan in the bottom of a charcoal grill; add 2 cups water to pan. Fill a charcoal chimney with charcoal; light.
• Pat turkey dry with paper towels. Place apple, orange, and onion in cavity. Tie legs with kitchen twine. Rub bird inside and out with butter. Season skin lightly with salt and pepper.
• When coals are covered with ash, spread half on either side of disposable pan. Set top grate on grill. Place turkey on grate over pan (do not allow any part of turkey to sit over coals). Cover grill. Insert stem of an instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F by opening vents to increase temperature and closing vents to reduce it, lifting grate with turkey to replenish coals as needed using charcoal chimney. If using wood chips, scatter a handful of drained chips over charcoal every 30 minutes.
• Cook turkey, rotating every hour for even browning (lift the grate with the turkey on it; rotate grate 180 degrees), until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours.
• Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GRILLED BRINED TURKEY

Steps:

• Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
• Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
• Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
• It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.

GRILL-ROASTED BRINED TURKEY WITH ANAHEIM CHILE SALSA VERDE

Steps:

• Rinse turkey inside and out and reserve neck, giblets, and liver for another use. In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved. Soak turkey in brine, covered and chilled, 10 hours.
• Remove turkey from brine and pat dry inside and out. Fold neck skin under body and fasten with a small skewer. If desired, secure wings to body with small skewers. Set an oiled metal rack in a roasting pan that will fit in covered grill. Transfer turkey to rack in pan and sprinkle with chili powder. Loosely tie drumsticks together with kitchen string. Turkey may be prepared up to this point 1 day ahead and chilled, covered.
• Prepare grill:
• Preheat gas grill. (If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear. Position grill rack with wider openings over briquettes and light briquettes. They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
• Put turkey in roasting pan on grill and cover grill. Turn all gas settings to low. Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours. (If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
• After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh. If thermometer registers 175°F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes. Transfer turkey to a heated platter and discard string. Loosely cover turkey with foil and let stand 20 minutes before carving. Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.

BBQ TURKEY

Steps:

• In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.

ALWAYS-TENDER ROASTED TURKEY

Steps:

• In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

BAJA CALIFORNIA GRILLED (OR ROASTED) TURKEY

Steps:

• Combine the brine ingredients in a 5-gallon bucket and stir until the salt and sugar are completely dissolved. Put the gel packs in the brine. Completely submerge teh turkey pieces in teh brine and weight with a lid and a foil-wrapped brick to keep it under the surface. Marinate for 4 hours - no longer!
• Make the marinade: Chop the garlic to a paste with the salt and chipotles. Stir in the oil, soy sauce, and lime juice. Add the ground chile, cumin, oregano, and granulated garlic. Stir in the orange juice and cilantro to make a paste the consistency of sour cream. Thin, if necessary, with a little more orange juice.
• After 4 hours, remove the turkey from the brine and pat dry. Rub the marinade all over the turkey.
• Heat the grill to medium hot. Grill the turkey pieces on all sides for about 30 minutes (total) until you have nice grill marks and the spices are cooked. I used my grill pan for this step). Turn off one side of the grill and move the turkey pieces to a disposable aluminum pan on the cooler side. Brush with more of the marinade, close the lid, and cook with the burner on medium (325 - 350 degrees) for about 1 hour, or until an instant-read thermometer registers 170 degrees when inserted into the thickest part of the breast.(Alternatively, transfer the turkey to a 350 degree oven.).
• Brush the turkey with the marinade twice more during cooking. If the turkey starts to turn black, cover with foil. Discard the marinade.
• Let the turkey rest for 20 minutes before carving. Reserve the pan juices for sauce.