Butterflied Turkey A La Parrilla With Chanterelles And Grilled Chicory Food

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB

Steps:

• For the brine: Combine the salt, peppercorns, thyme, sage, orange 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.
• For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. 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, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
• When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
• To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. 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.
• For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
• Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
• For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
• Preheat the oven to 400 degrees F.
• Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
• Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

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