Annatto Spiced Grilled Turkey Recipes

ANNATTO-SPICED GRILLED TURKEY

Steps:

• 1. Remove and discard the fat from just inside the body cavities of the turkey. Remove the package of giblets and set aside for another use. Rinse the turkey, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Season the turkey inside and out with salt and pepper cover and refrigerate while you prepare the marinade.2. Combine the cascabel chiles, annatto seeds, and water in a small saucepan and bring to a boil over medium-high heat. Cook, uncovered, until the chiles have softened and all liquid has been absorbed, 5 to 10 minutes. Transfer the chiles and annatto seeds to a blender and add the marjoram, orange juice, lime juice, garlic, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth. Pour the mixture into a strainer set over a medium-size bowl and press it through with a wooden spoon. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned.3. If you wish to put some of the marinade between the skin and flesh of the turkey, follow the directions in the box on page 243 for loosening the skin.4. Spoon a few tablespoons of the marinade into the body cavity of the turkey and a tablespoon into the neck cavity. Brush the outside of the bird with additional marinade, liberally if you didn't put in under the skin, and a little oil. Place the turkey in a roasting pan and cover loosely with plastic wrap. Let marinate, in the refrigerator, for 4 hours.5. Set up the grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place as many of the wood chips as possible in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium. 6. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Oil the grill grate. Remove the turkey from the roasting pan and place on the hot grate over the drip pan. Cover the grill and cook until the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the legs wiggle freely in the joint (see Note), about 3 hours (figuring on 15 to 20 minutes per pound). If using charcoal, add 10 to 12 fresh coals and 1/2 cup wood chips per side every hour.7. Transfer the turkey to a cutting board or platter and let stand, loosely covered with aluminum foil, for 15 minutes before carving.Serves 10 to 12Note: An instant-read thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 180°F.

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.

ACHIOTE BUTTER-BASTED TURKEY WITH ANCHO CHILI GRAVY

Steps:

• Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam. Peel and seed chilies.
• Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
• Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
• Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
• Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
• Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.