This recipe is probably not for Thanksgiving Dinner first-timers. It’s actually really easy, and if you’re comfortable grilling a big piece of meat on a barbecue, maybe this is for first-timers. But if not, just salt the thing in advance (on and under the skin and in the cavity, too) and roast the sucker. Like this. Chocolate-sourdough-dried-fruit stuffing optional.
But if you’re a Thanksgiving pro and you want to take your bird to the next level, here’s what you do. P.S. Yeah, you can still make gravy. Just put a tray under the turkey to catch the drippings. And know that the gravy will be super salty from the brine, so don’t add anything salty (salt, soy sauce, miso, Worcestershire, etc.). In fact, don’t add anything except maybe flour to thicken if you like to mute your flavour with starch like the British rather than the French…
Spatchcocked, Wet-brined, BBQ-ed Turkey
1 extremely large turkey, spatchcocked (get your butcher to do it, or do it yourself by following these instructions)
Wet brine:
8 quarts water, divided
1 cup sea salt
1/4 cup honey or sugar
2 bay leaves
A few branches each of fresh rosemary, thyme, oregano or the like
2 points of star anise or 2 tsp anise seed
1 tbsp whole black peppercorns
Bring 1 quart of the water to a boil (1 quart = 4 cups) in a very large pot. Add the salt and honey and stir to dissolve. Once the salt dissolves, remove the pot from the heat and stir in the rest of the ingredients followed by the remaining 7 quarts of water. Let cool completely, then add the turkey. Stick the bird in the fridge overnight.
The next day, drain the bird and let it dry out for a few hours before you’re ready to BBQ it (it’ll take anywhere form 1 hour to 1h30 depending on the size of your bird, but it’s really hard to overcook because of the curing/wet-brining. If you can jerry rig a way to suspend it in the pot in the fridge so the excess brine drips out (à la Peking duck), then do it.
Heat your whole BBQ then reduce to medium-high heat and stick the bird directly on the grill. After 40 minutes, turn it over, reduce the heat to low and cook for 25-45 more minutes more (45 is for a very large turkey).
Test it with a meat thermometer in the deepest part of the breast, the deepest part of the joint between the thigh and the body and the drumstick and the thigh (see here). It should read 160˚F (note: the USFDA says 165, but here’s why that’s not necessary, especially if you have a quality turkey and you’re brining). If you’re using a Butterball or Excelsior or whatever other factory farmed junk was available, then 165˚F to be safe.
Be super proud.
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