Butterflied Turkey A La Parrilla With Chanterelles And Grilled Chicory Recipes

BUTTERFLIED TURKEY A LA PARRILLA WITH CHANTERELLES AND GRILLED CHICORY

Steps:

• With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.
• Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.
• Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and sauté, stirring occasionally, until it softens, about 8 minutes. Add the garlic and sauté until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and sauté until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.
• While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.
• Cut the turkey into serving pieces and serve with the mushrooms and chicory.

SUNNY'S BUTTERFLIED GRILLED TURKEY WITH LEMON PEPPER GLAZE

Steps:

• For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
• For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
• Preheat the grill to 400 degrees F.
• Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
• Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
• Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

TURKEY LOCO

Steps:

• Remove turkey neck and giblets; discard large lumps of fat.
• With poultry shears or a knife, split turkey lengthwise along one side of backbone.
• Pull turkey open; place, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
• Rinse and pat dry.
• (At this point, you may cover and refrigerate until next day).
• Before cooking, squeeze 1 to 2 lime halves and rub over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.
• Barbecue turkey by indirect heat placing turkey, skin side up, on a lightly greased grill directly above drip pan.
• Cover barbecue and adjust dampers as necessary to maintain an even heat.
• Cook turkey until a meat thermometer inserted in thickest part of thigh (not touching the bone), registers 185ºF or until meat near thighbone is no longer pink; cut to test (1 1/-2 hours).
• Every 30 minutes, squeeze 1 to 2 lime halves and rub over turkey.
• Transfer turkey to platter.
• To carve, cut off wings and slice breast.
• Cut off legs and slice meat from thighs.

GRILLED BUTTERFLIED TURKEY BREAST

Steps:

• Slice turkey breast in half crosswise without cutting all the way through. Open like a book. Set aside.
• In bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
• Place turkey breast in a re-sealable plastic bag; pour marinade over turkey. Seal bag and turn to coat evenly. Allow to marinate in refrigerator for at least one hour and up to 2 days.
• Arrange on a greased preheated grill over medium high heat. Grill, turning once, until golden and cooked all the way through, about 20 minutes. Transfer to cutting board. Let rest for 10 minutes before slicing. Serve immediately or serve cold.
• Oven Directions:.
• To prepare the turkey in the oven, arrange marinated turkey on a foil-lined rimmed baking sheet and roast in a 400 F (200 C) oven until turkey is cooked through and marinade is thick and bubbling, about 25 minutes.