Baja California Grilled (Or Roasted) Turkey
- Ready In:
- 6hrs 30mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
Brine
- 946.36 ml kosher salt
- 7570.0 ml very cold water
- 473.18 ml packed brown sugar
- 236.59 ml granulated sugar
- 118.29 ml coriander seed, crushed
- 59.14 ml black peppercorns, crushed
- 6 bay leaves, crumbled
-
Marinade
- 8 medium garlic cloves, split
- 14.79 ml kosher salt
- 198.44 g chipotle chiles in adobo
- 118.29 ml olive oil or 118.29 ml vegetable oil
- 59.14 ml Japanese soy sauce
- 78.78 ml freshly squeezed lime juice or 78.78 ml rice vinegar
- 118.29 ml ground california chile
- 118.29 ml ground cumin
- 14.79 ml dried oregano
- 14.79 ml granulated garlic
- 118.29 ml freshly squeezed orange juice
- 2 bunch cilantro, stemmed and roughly chopped
directions
- Combine the brine ingredients in a 5-gallon bucket and stir until the salt and sugar are completely dissolved. Put the gel packs in the brine. Completely submerge teh turkey pieces in teh brine and weight with a lid and a foil-wrapped brick to keep it under the surface. Marinate for 4 hours - no longer!
- Make the marinade: Chop the garlic to a paste with the salt and chipotles. Stir in the oil, soy sauce, and lime juice. Add the ground chile, cumin, oregano, and granulated garlic. Stir in the orange juice and cilantro to make a paste the consistency of sour cream. Thin, if necessary, with a little more orange juice.
- After 4 hours, remove the turkey from the brine and pat dry. Rub the marinade all over the turkey.
- Heat the grill to medium hot. Grill the turkey pieces on all sides for about 30 minutes (total) until you have nice grill marks and the spices are cooked. I used my grill pan for this step). Turn off one side of the grill and move the turkey pieces to a disposable aluminum pan on the cooler side. Brush with more of the marinade, close the lid, and cook with the burner on medium (325 - 350 degrees) for about 1 hour, or until an instant-read thermometer registers 170 degrees when inserted into the thickest part of the breast.(Alternatively, transfer the turkey to a 350 degree oven.).
- Brush the turkey with the marinade twice more during cooking. If the turkey starts to turn black, cover with foil. Discard the marinade.
- Let the turkey rest for 20 minutes before carving. Reserve the pan juices for sauce.
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RECIPE SUBMITTED BY
Stephanie Y.
Fremont, CA
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