Best 2 Grilled Turkey Under A Brick Recipes
**Grilled Turkey Under a Brick: A Succulent and Flavorful Dish with Variations**
Elevate your grilling skills with the delectable Grilled Turkey Under a Brick, a culinary masterpiece that combines the juicy tenderness of turkey with the smoky, charred flavors of grilling. This versatile dish serves as the centerpiece of a flavorful meal, accompanied by a trio of tantalizing sauces: a tangy herb sauce, a creamy garlic sauce, and a spicy harissa sauce. Each sauce adds a unique dimension to the grilled turkey, catering to diverse taste preferences. Whether you prefer the vibrant freshness of herbs, the richness of garlic, or the fiery kick of harissa, these sauces elevate the grilled turkey to a culinary symphony.
THE GREATEST GRILLED TURKEY
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
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
GRILLED SPATCHCOCKED TURKEY RECIPE
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__11__20141121-grilled-spatchcocked-turkey-joshua-bousel-3f8b10f309a34e46a96b35b6eb7ed7bf.jpg)
The grill is well-suited to turkey perfection. Spatchcocking a turkey allows you to situate the darker meat closer to a two-zone indirect fire so the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time.
Provided by Joshua Bousel
Time 10h15m
Yield 12
Number Of Ingredients 4
Steps:
- Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
- Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.
Nutrition Facts : Calories 885 kcal, Carbohydrate 3 g, Cholesterol 497 mg, Fiber 0 g, Protein 130 g, SaturatedFat 10 g, Sodium 1319 mg, Sugar 0 g, Fat 35 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
Tips for the Best Grilled Turkey Under a Brick:
- Choose the Right Turkey: Select a smaller turkey, around 10-12 pounds, for optimal cooking and flavor.
- Proper Brining: Brine the turkey for at least 12 hours to enhance its moisture and flavor. Use a mixture of water, salt, sugar, and herbs.
- Prepare the Grill: Set up your grill for indirect heat cooking and preheat it to medium-high temperature (around 375°F).
- Prepare the Turkey: Rinse and pat dry the turkey. Season the cavity with salt, pepper, and your favorite herbs.
- Place the Turkey on the Grill: Position the turkey breast-side up on a roasting pan. Place a heatproof brick wrapped in aluminum foil on top of the turkey breast to help flatten it and ensure even cooking.
- Monitor the Temperature: Insert a meat thermometer into the thickest part of the turkey thigh to monitor its internal temperature. Aim for an internal temperature of 165°F for safe consumption.
- Baste Regularly: Brush the turkey with melted butter or olive oil every 30-45 minutes during grilling to prevent it from drying out.
- Rest Before Carving: Once the turkey reaches the desired internal temperature, remove it from the grill and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a tender and flavorful turkey.
Conclusion:
Grilled turkey under a brick is an exceptional dish that combines succulent turkey meat with a crispy skin and infused flavors. By following these tips, you can achieve a perfectly cooked turkey that will impress your family and friends. The brining process ensures a moist and flavorful turkey, while the indirect heat cooking method and the use of a brick help create a crispy skin and even cooking. Remember to baste the turkey regularly and allow it to rest before carving for the best results. Enjoy this delicious and versatile dish as a centerpiece for your next gathering or as a comforting meal for a cozy night in.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
