Baja California Grilled Or Roasted Turkey Recipes

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BUTTERFLIED TURKEY WITH YUCATAN RUB



Butterflied Turkey with Yucatan Rub image

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

1 gallon water
2 cups kosher salt
1 cup firmly packed light brown sugar
1 (8 to 10-pound) turkey, butterflied (back and breast bone removed by your butcher)
1/2 cup annatto paste (see ShopSmart, below)
8 cloves garlic, peeled and smashed
3 tablespoons dried oregano, preferably Mexican
1 1/2 teaspoons ground coriander
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
1/4 teaspoon ground allspice
Juice of 3 limes (a scant 1/2 cup)
Juice of 1 orange (about 1/3 cup)
3 tablespoons extra-virgin olive oil

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.

THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

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.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

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