Grilled Brined Turkey
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
39
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Sugar1 large
Onion (peeled and diced)1 bunch
Celery (diced)1 tbsp
Black Peppercorn1 tbsp
Coriander Seed1 tsp
Red Pepper Flake1 tsp
Fennel Seed1 bunch
Thyme (fresh)1 bunch
Sage (fresh)4 tbsps
Olive OilDirections:
1
Bring 2 gallons of water to boil in a large stockpot
2
Stir in salt and sugar until completely dissolved
3
Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs
4
Place the stockpot in refrigerator until cold
5
Remove the giblets from the turkey
6
Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion
7
Refrigerate the whole turkey for 72 hours
8
Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan
9
Allow the turkey to come to room temperature
10
Meanwhile, start the grill
11
When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle
12
Place the roasting pan on the grill rack and cover with the lid
13
Control the temperature of the grill by opening and closing the vents
14
If the grill is too hot, close the vents slightly, but not all of the way
15
If the grill is too cold, open the vents
16
While the turkey is cooking, baste frequently with olive oil or butter and pan juices
17
It may be necessary to add more coals during the cooking process
18
If so, fire the coals in a cone separately and add them when they are hot
19
It's important to know that brined turkeys cook more rapidly than un-brined turkeys
20
So you should check the internal temperature of the turkey after 1 1/2 hours grilling time
21
Remove the turkey from the grill when the deepest part of the thigh reaches 160 F
22
Let the turkey rest for 20 minutes before carving