BUTTERFLIED TURKEY WITH YUCATAN RUB
Before grilling, brine and marinate the turkey overnight in a vibrant rub made with citrus, annatto paste, oregano, coriander and other fragrant spices. Annatto paste is widely used in the Yucatan region of Mexico and gives this bird its deep golden color that will impress everyone at your table.
Provided by Food Network Kitchen
Categories main-dish
Time 14h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.
- Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)
- For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.
- Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
- Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.
- Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.
SUNNY'S BUTTERFLIED GRILLED TURKEY WITH LEMON PEPPER GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 15h50m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
GRILLED BUTTERFLIED TURKEY - THE BEST
Steps:
- Prep time incl. butterflying - about 1 hour Cook time +/- 90 minS til skin is brown N0T a "brine" recipe, but marinated overnight Prep night before: Chop garlic small (or mince large), if you use the pre-peeled, you'll need the whole pint container Mix mustard + oil so that they're both well incorporated into a loose paste Chop sage, thyme + parsley so you have a nicely sized pile -you can't have too much =it's ok to chop stems if they're not woody These next steps you will repeat on both sides - you might need help to flip it over Lay turkey out flat - skin side down, sprinkle liberally w/ kosher salt (I like the level of saltiness in kosher salt + it seems more organic but you can use table salt if you like) Brush mustard oil mix on EVERY SURFACE Sprinkle chopped garlic liberally Sprinkle herbs liberally - if you need to - you can sprinkle dried thyme + sage as well) Sprinkle whole thing w/ juice of a lemon, sprinkle w/ black pepper Flip over, to skin side up + REPEAT Roll the turkey up on itself, put it in a bag, seal + leave in frig over night Thanksgiving - Using kettle/Weber type grill - adjust for gas Make sure you have enough coals to fill grill bottom w/a solid base, in a Weber, open the UNDERNEATH holes + fire up the coals til they're red hot ( gas grill heat to 350 + maintain) Make sure no flames shoot up Lay turkey flat on grill, SKIN SIDE UP (all parts intact) + cover the grill. YOU WILL NOT FLIP IT -Skin will be perfect Open cover holes slightly - there will be smoke coming out the top for the entire cooking time. Not sure if you can open holes on a gas grill - but if you can, you should Cook it until the skin is evenly browned +/- 90 mins
GRILLED BUTTERFLIED TURKEY BREAST
This quick-cooking cut of turkey is seasoned with bright citrus, zesty cilantro, soy sauce and garlic. So easy to prepare, make this marinade a day or more prior to cooking for extra flavour.
Provided by Mary Jenny
Categories Turkey Breasts
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 563.6, Fat 26.6, SaturatedFat 6.3, Cholesterol 183.9, Sodium 682, Carbohydrate 14.9, Fiber 0.3, Sugar 12.2, Protein 63.2
FIERY GRILLED TURKEY BREAST
This dish has an amazing and surprising flavour worthy of a dinner party. The turkey breast needs to marinated for up to 24 hours, however, I have also marinated for 6 hours with good results. The flavour becomes more pronounced the longer you marinate.
Provided by Deantini
Categories Turkey Breasts
Time P1DT40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make small slits in turkey every 2 inches.
- Combine all ingredients except turkey and vegetable oil.
- Marinate turkey in marinade in large ziplock bag for up to 24 hours.
- Preheat grill to medium.
- Discard the marinade and rub vegetable oil all over turkey breast.
- Grill until juices run clear approx 40 minute.
Nutrition Facts : Calories 376.1, Fat 18.8, SaturatedFat 4.4, Cholesterol 121.9, Sodium 1358.8, Carbohydrate 7.4, Sugar 7.3, Protein 41.8
GRILLED TURKEY BREAST
"I combined several recipes to come up with this entree that our family loves any time of year," shares Ravonda Mormann of Raleigh, North Carolina. After marinating overnight, the turkey is grilled, then dressed up with a fast fruity sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 56mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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- Make a brine (it's a win over a dry salt rub because it penetrates all parts of the turkey more evenly). Heat salt and peppercorns with 1 1/2 qts. water in a 12-qt. stockpot over high heat, stirring, until dissolved. Remove brine from heat, stir in 3 qts. ice water, and let cool. Discard lumps of fat from butterflied turkey. Rinse turkey and set breast down in pot. If needed, add more cold water so turkey is just covered. Chill, covered, 12 to 16 hours.
- One hour before cooking, set a cooling rack in a large rimmed baking sheet. Drain and rinse turkey, then set on rack to continue draining about 30 minutes.
- Remove rack from under turkey and drain liquid from baking sheet. Pat turkey dry and smear all over with oil. Season with ground pepper. With breast up, tuck wings under body (helpful for keeping the turkey fairly flat as it grills). Wrap ends of drumsticks with a quadruple thickness of foil.
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