Chicken Or Turkey Diavolo

• 1 turkey up to 14 lbs. or 2 chickens (4 lbs. each).
• For chillie/herb oil:
• 2/3 cup of oliveoil
• 12 cloves garlic
• 1 tsp. Black pepper
• 1 tsp. Salt
• 2 tsp. Red chilli flakes
• 2 tsp. Lemon zest
• (alternatively, skip or reduce chili flake and add several tablespoons of thanksgiving herbs like sage, rosemary, and thyme)
• .......
• 2 Tbs. Salt
• 2 tsp. Pepper
• .........
• Juice from 2 lemons

1. Simmer oil, garlic, lemon zest, pepper about 3 minutes at 200 degrees, add herbs and cook 30 seconds longer
2. Push through sieve, when solids are cooled, add 4 tsp. Salt and pepper mixture.
3. Spread solids inside skin of poultry, and sprinkle remaining salt and peppernmixture on bone side of poultry. Refrigerate for 1 to 2 hours.
4. Prep grill, turn most burners to high and turn off one side, place bird skin side down on cool part, cook 25 minutes flip and cook until just about done(162). Flip so skin side down on hot grill, cook until skin is crisped and temp is 165.
5. Transfer to platter, cool for 10 minutes
6. Whisk oil with lemon juice and more fresh herbs as a sauce.
7. BRINE:
8. 1 qt. vegetable stock
9. ? cup kosher salt
10. ? cup dark brown sugar
11. 1 tsp. to 1 tbl. black peppercorns
12. 2 bay leaves
13. 1 qt. orange juice
14. 2 qts. ice water
15. Bring two cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the salt and sugar, then turn fire off. Add the remaining stock, orange juice, and ice water. Once the brine has cooled to 40*F or cooler, add meat and keep in a cold place.? Brine for 8 - 48 hours.

turkey, oliveoil, garlic, black pepper, salt, red chilli flakes, lemon zest, sage, salt, pepper, lemons

Taken from www.epicurious.com/recipes/member/views/chicken-or-turkey-diavolo-50114671 (may not work)