Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [189]
3. Heat the grill as directed.
4. To make the stuffings, cut a small X just through the shell on the rounded side of each chestnut, using a serrated knife. Put a grill screen on the grill, away from the fire. Arrange the chestnuts, cut-side up, on the screen, close the grill, and cook until the cuts in the shells open wide, the chestnut meat is tender, and the bottom of the shells have browned, about 20 minutes. Let cool until comfortable to touch but still warm, about 10 minutes. Peel away the shells and the hairy skin underneath. Chop the chestnut meat finely.
5. Heat the olive oil and butter in a large, deep skillet over medium-high heat until the butter melts. Add the onions and fennel and sauté until tender, about 5 minutes. Add the sage, rosemary, and garlic and sauté for another minute. Add the chicken broth and boil until the liquid is almost all gone, stirring often. Stir in the kumquats. Cool.
6. Remove the turkey from the brine; discard the brine. Put the turkey, skin-side down, on a large, rimmed sheet pan. Sew up the back of the turkey, using a large, sturdy needle and heavy-duty thread, starting at the neck and ending at the tail. Turn the turkey right-side up. Stuff the cooled stuffing loosely into the cavity and stitch the opening shut. Tie the ends of the drumsticks together with twine and form the turkey into a natural turkey shape; tie lengths of twine around the turkey to secure it.
7. Put the turkey on a roasting rack in a roasting pan. Put the roasting pan on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 3 hours. If your grill has a temperature gauge, it should stay between 350° and 375°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
8. When the turkey is done, use grill mitts to remove it to a carving board, and cover it with foil to keep warm. Remove the rack from the roasting pan and put the roasting pan on a burner heated to medium. Add the orange juice, broth, and herb blend. Bring to a boil, scraping any brown bits clinging to the bottom of the pan into the liquid. Boil for 5 minutes, remove from the heat, and swirl in the butter. Adjust the seasoning with salt and pepper, and strain into a serving dish.
9. To carve the turkey, remove the twine. Remove the legs and wings and cut into sections. Grab one end of the thread that is stitching up the back and pull; it will all come out. Slice the breast in straight slices from end to end; because all of the bones have been removed, you will get perfect slices surrounding a core stuffing. Serve with the pan sauce.
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1. Sternum
2. Wishbone
3. Shoulder
4. Backbone
5. Wing
6. Ribcage
7. Hipbone
8. Thigh bone
9. Drumstick
Photo: Deboned Whole Turkey Stuffed with Kumquats and Chestnuts
Chapter 9
Mastering Vegetables and Other Sides
RECIPES
Grilled Summer Vegetables with Brown-Butter Vinaigrette
Grilled Gazpacho
Grilled Ratatouille
Grilled Tomatoes with Basil Butter
Grilled Green Tomatoes with Cajun Dressing
Summer Squash Vinaigrette
Grilled Corn on the Cob Washed with Chimichurri
Grilled Corn and Crab Salad with Raspberries
Grilled Corn with Spicy Tomato Butter
Grilled Eggplant Rollatine
Grilled Asian Eggplant with Hoisin and Vodka
Grilled Tandoori Eggplant
Grilled Vegetarian Chili
Grilled Vegetable Fajitas
Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables
Marinated Fire-Roasted Peppers
Grilled Guac
Fire-Roasted Tomatillo Salsa
Grilled Potato, Roasted Corn, and Smoked Pepper Salad
Grilled Polenta with Mediterranean Vegetable Compote
Grilled Acorn Squash Stuffed with Apples
Fire-Roasted Butternut Squash with Spicy Honey Butter
Grilled Harvest