GRILLED TURKEY
Provided by Bobby Flay
Time 17h45m
Yield 8 servings
Number Of Ingredients 3
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 BREAST WITH CHIVE BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a charcoal grill until quite hot. The coals should be placed quite close to the grill because the meat will only be seared.
- Place each turkey steak between sheets of clear plastic wrap. Pound lightly and evenly with a flat mallet or meat pounder to make slices about 1/4-inch thick.
- Season the turkey with salt and pepper. Brush both sides with olive oil and sprinkle both sides with sage.
- Heat the butter until melted. Add the lemon juice, cumin, Worcestershire, salt, pepper and chives. Blend well. Keep warm.
- Place the steaks on the grill and cook on both sides for about 2 minutes to a side or until done. Do not overcook. Transfer the steaks to a serving dish. Pour the chive butter over them and serve.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TURKEY BREAST WITH CHILI CUMIN RUB
Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub's so good, consider making a double batch to use later on chicken or pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 390, Carbohydrate 4 g, Cholesterol 155 mg, Fat 3, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
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