Salt And Pepper Grilled Turkey Food

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.

SALT AND PEPPER TURKEY

Steps:

• Make Giblet Stock. Preheat oven to 375 degrees, with rack in lowest position. Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. In a small bowl, mix together butter and 1 teaspoon salt. With your fingers, gently separate breast skin from flesh without tearing skin. Spread butter mixture evenly under breast skin.
• Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Season turkey generously with salt and pepper. Place turkey in an 11-by-14-inch roasting pan. Roast 1 hour. Reduce heat to 350 degrees; tent turkey with foil. Roast until an instant-read thermometer inserted in the thickest part of thigh registers 165, 1 1/2 to 2 hours.
• Transfer turkey to a cutting board, still tented with foil, and let rest 30 minutes. Reserve pan with drippings for Pan Gravy. To serve, carve turkey and scoop out stuffing.

SPATCHCOCKED GRILLED TURKEY

Steps:

• The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
• The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

GRILLED SALT-AND-PEPPER TURKEY WITH GIBLET GRAVY

Steps:

• Turkey:Stir together 1/4 cup salt and 2 teaspoons pepper. Season inside turkey cavities with half of mixture, then stuff with lemons, 2 1/2 oranges, all but 6 thyme sprigs, and 1 1/2 heads garlic. Tie legs with twine. Rub butter evenly over skin of turkey, then season with remaining half of salt mixture. Let stand at room temperature while preparing grill.
• Open grill vents. Place a chimney starter on small lower grill grate, fill starter with char- coal (75 to 80 pieces), and ignite; let burn until ash gray. Pour charcoal evenly around perimeter of lower grate. Place a 9-by-13-inch disposable aluminum roasting pan on center of grate inside charcoal. Place remaining orange half, 6 thyme sprigs, garlic half, and wine in pan. Place upper grate in grill. Cover grill with vents partially open and preheat to 350 degrees, about 10 minutes.
• Place turkey on center of grate, directly over pan. Cover and cook, adding 16 to 20 pieces of charcoal around pan every 45 minutes to maintain temperature, until a thermometer inserted into thickest part of thigh (not touching bone) registers 165 degrees, 2 1/2 to 3 1/2 hours, depending on size of bird.
• Gravy:Meanwhile, in a saucepan, combine turkey giblets and neck, carrot, celery, onion, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Strain, reserving giblets and neck. (You should have 3 cups turkey stock; if not, add more chicken broth.) When cool enough to handle, shred meat from neck and coarsely chop giblets; reserve, discarding bones.
• Transfer grilled turkey to a platter; let stand at least 20 minutes before carving. Meanwhile, carefully lift disposable pan from grill. Strain drippings through a sieve into a fat separator or measuring cup; let stand until fat rises to surface. Discard fat.
• Combine pan drippings and 2 1/2 cups turkey stock in a saucepan. Bring to a simmer over medium-high. Whisk together remaining 1/2 cup turkey stock and flour in a small bowl. Slowly whisk flour mixture into saucepan. Simmer, whisking frequently, until gravy has reduced and thickened slightly, about 5 minutes. Stir in reserved neck meat and giblets; simmer 1 minute more. Remove from heat and stir in butter.
• Serve turkey, garnished with citruses, pecans, and lemon leaves, and with gravy alongside.

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.

GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE

Steps:

• Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

GRILLED TURKEY WITH PRAIRIE RUB

Steps:

• Pat the turkey very dry, inside and out. Sprinkle the breast cavity with salt and pepper. Put the bay leaves, garlic and onion inside the cavity. Mix the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange peel, pumpkin pie spice, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Pulse the rub in a spice grinder in a few batches until finely ground. Spread the Prairie Rub over the entire turkey.
• Prepare an outdoor charcoal grill over a medium-high heat for both direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
• Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 hours 30 minutes to 3 hours. Transfer to a cutting board and let rest 10 minutes. Remove the bay leaves, garlic and onion before carving.

GRILLED TURKEY WITH GRAVY

Steps:

• Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
• Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil.

SALT-AND-PEPPER ROAST TURKEY BREAST

Steps:

• Keep the butter nearby. Place about 1/4 cup kosher salt in a small bowl and keep nearby as well, along with a black-pepper grinder. Transfer the turkey breast to a large sheet pan and thoroughly dry all over with a paper towel; get it as bone-dry as you can.
• Using your hands, very liberally rub the butter all over the turkey breast. (If the butter is difficult to spread, soften it further in the microwave in 10-second intervals.) Make sure to slather the butter on the underside and bones in addition to the entire surface of the skin. Wipe your hands with a towel.
• Generously season the turkey all over with salt, especially inside the cavity. You don't have to be precise here, but do go heavy on the salt - the turkey can take it. (In general, you should account for about 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton coarse kosher salt per pound.) Next, generously grind black pepper all over the turkey; again, no need to measure this. Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour.
• Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound. (To read the temperature, insert an instant-read thermometer into the thickest part of one of the breasts, making sure to avoid the bone, which will give you an inaccurate reading.) Very carefully rotate the pan halfway through roasting and add another cup of water if the pan looks dry. When done roasting (1 1/2 to 2 hours), the skin should be golden brown and crispy.
• Let the turkey breast rest in its pan, uncovered, until cool enough to handle, at least 30 minutes and up to 1 hour. Transfer to a cutting board. Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter scattered with the lemon quarters. Taste the pan juices and, if they're a little salty, stir in a little hot water. If they need more seasoning, stir in salt and pepper. Spoon the pan juices over and around the sliced turkey.