Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde
- a 12- to 14-pound turkey
- 8 quarts cold water
- 2 cups coarse salt
- 1/2 cup packed brown sugar
- 1 tablespoon chili powder
- kitchen string
- Garnish: fresh Anaheim chiles, small heads of garlic, and tomatillos
- Accompaniment: Anaheim chile salsa verde
- Rinse turkey inside and out and reserve neck, giblets, and liver for another use.
- In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved.
- Soak turkey in brine, covered and chilled, 10 hours.
- Remove turkey from brine and pat dry inside and out.
- Fold neck skin under body and fasten with a small skewer.
- If desired, secure wings to body with small skewers.
- Set an oiled metal rack in a roasting pan that will fit in covered grill.
- Transfer turkey to rack in pan and sprinkle with chili powder.
- Loosely tie drumsticks together with kitchen string.
- Turkey may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat gas grill.
- (If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear.
- Position grill rack with wider openings over briquettes and light briquettes.
- They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
- Put turkey in roasting pan on grill and cover grill.
- Turn all gas settings to low.
- Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours.
- (If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
- After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh.
- If thermometer registers 175F.
- and juices run clear when thigh is pierced, turkey is done.
- If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes.
- Transfer turkey to a heated platter and discard string.
- Loosely cover turkey with foil and let stand 20 minutes before carving.
- Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.
turkey, cold water, coarse salt, brown sugar, chili powder, kitchen string, anaheim chiles, accompaniment
Taken from www.epicurious.com/recipes/food/views/grill-roasted-brined-turkey-with-anaheim-chile-salsa-verde-15706 (may not work)