Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [113]
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5. Brush the grill grate and coat it with oil. Put the turkey on the grill and cover. Cook, turning and basting with the reserved marinade a few times, until nicely grill-marked and just slightly pink in the center, 4 to 6 minutes per side. Let rest for a few minutes, then slice the meat into thin strips and arrange on a platter.
6. While the turkey grills, grill the vegetables until almost tender and nicely grill-marked, 3 to 5 minutes per side. Remove from the grill, cut into thin strips, and arrange on the platter with the turkey.
7. Wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.
8. Allow guests to build their own fajitas by filling each tortilla with the turkey, vegetables, guacamole vinaigrette, and sour cream.
Margarita-Brined Turkey Breast with Chipotle Sauce
Turkey breasts make great roasts. If you use a boneless breast, you can grill it over direct heat and serve a crowd. Turkey breasts also take well to assertive flavors. The brine here keeps the lean meat moist on the grill and flavors it with tequila, orange, and lime. A chipotle sauce adds the dark, spicy flavors of smoked jalapeño chiles combined with mole (MOH-lay), Mexico’s thick, rich concoction of spices, fruits, and a hint of chocolate.
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 8 SERVINGS)
11/3 cups Margarita Brine (page 365)
1 boneless, skinless turkey breast half, about 2½ pounds
Oil for coating grill grate
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups Chipotle Dipping Sauce (page 392)
DIRECTIONS
1. Put the brine in a large zipper-lock bag. Add the turkey and press the air out of the bag. Seal and refrigerate for 3 to 4 hours.
2. Remove the turkey from the brine and discard the brine. Let the meat rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. In a bowl, stir together the olive oil, salt, and pepper and brush some of the mixture all over the turkey.
5. Put the turkey on the grill, cover, and cook for 30 to 40 minutes, or until just slightly pink in the center and the juices run clear (about 160°F on an instant-read thermometer). Turn the turkey several times during grilling, basting with the olive oil mixture to brown it all over. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove to a platter, cover loosely with foil, and let rest for 10 minutes. Slice thinly and serve with the chipotle sauce.
TIMING
Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 30 to 40 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
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Garlic-Hazelnut Chicken Breasts with Mustard Glaze
Here’s a simple chicken dish that’s impressive enough for company. You pound out a few chicken breasts, spread them with a simple hazelnut and parsley pesto, and then roll them up and grill them. A sweet-sour-salty glaze of mustard mixed with molasses creates a browned sheen on the chicken rolls.
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled