Brined and Barbecued Turkey

Ingredients for Brined and Barbecued Turkey

• 400g Diamond Crystal kosher salt

• 300g sugar

• 6 medium carrots, coarsely chopped

• 2 large onions, coarsely chopped

• 25 stalks celery (from 2 bunches), coarsely chopped

• 4 leeks, white and green parts only, coarsely chopped

• 4 fresh or dried bay leaves

• 2 tablespoons whole black peppercorns

• 2 tablespoons whole coriander seeds

• 1/2 teaspoons dried red pepper flakes

• 1/2 cucharaditas de semillas de hinojo

• 4 whole star anise

• 2 bunches fresh thyme

• 2 bunches fresh sage

• 1 bunch fresh parsley

• 1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use

• 8 tablespoons (1 stick) unsalted butter

• large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer.

In heavy large stockpot over high heat, bring 7.6L water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.

Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.

Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 4°C.

Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.

If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.

If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.

Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 232°C.

If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.

Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 77°C, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)

Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.