Grilled Spatchcock Turkey With Maple Butter And Apple Cider Brine Recipes

GRILLED SPATCHCOCKED TURKEY RECIPE

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.

GRILLED SPATCHCOCK TURKEY WITH MAPLE BUTTER AND APPLE CIDER BRINE

Steps:

• Place brine mix and apple cider in an extra large soup pot.
• Bring mixture to a boil, cooking until salt has dissolved.
• Turn off heat and add cold water.
• Let brine cool to room temperature and then add spatchcock turkey. (See above post for instructions on how to spatchcock a turkey)
• Refrigerate overnight, up to 12 hours.
• Bring all of the maple butter ingredients to room temperature.
• Juice and zest the orange.
• In the bowl of a mixer, soften the butter.
• Slowly add the remaining ingredients to the butter, mixing thoroughly with each addition.
• Cover your mixer with a clean tea towel and turn up to high. Be patient, the butter will eventually whip to a fluffy consistency.
• Season butter with salt and pepper to taste.
• Divide butter into two portions: one to serve on the table and one for basting the turkey.
• Preheat grill to 300-350F using indirect heat (see above post for more details).
• Remove turkey from brine and pat dry with paper towels.
• Melt a portion of the maple butter and baste the turkey with it.
• Place turkey on the grill, breast side up and tuck the wings under the breast.
• Cover the grill and let cook for 30 minutes.
• At the 30 minute mark, start basting the turkey every 15 minutes until it is almost done (about 140-145F).
• When the turkey reaches 160F, remove from the grill, cover and let rest 15 minutes before carving.
• While the turkey rests. line the platter with greens.
• After you've carved the turkey, place fruit around the turkey and serve.

SPATCHCOCKED GRILLED TURKEY

Steps:

• The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
• The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.