Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [185]
Massage 1 tablespoon dry rub under the skin of one half of the breast, taking care not to stretch the skin. Repeat with the other side of the breast. Pat the skin into place, then massage the remaining rub all over the turkey, from the breast to the legs.
Stuff the cavity with the onions and celery. Truss the bird with butcher’s twine. Set aside at room temperature while the grill preheats.
Preheat the grill for indirect cooking—that is, place a drip pan on one half of the bottom grate or coal grate; heat the other side of the gas grill to medium heat or build a medium-heat, well-ashed coal bed on the other side of the grate. Alternatively, build the coal bed in the center of the grill, then use a grill rake to push the coals to the perimeter, setting the drip pan in the now vacant center of the coal grate. If using a charcoal grill, have more charcoal briquettes on hand to keep the heat at a medium level while cooking.
Place the turkey over the drip pan, indirectly over medium heat. Cover and barbecue until the skin is crispy and a meat thermometer inserted into the thickest part of the thigh registers 165°F (our preference) or 180°F (the USDA recommendation), 2½ to 3 hours. Transfer to a large carving or cutting board for 10 minutes before carving.
To barbecue a turkey on the rotisserie:
Skewer the bird on the spit, threading it through the twine tying the legs together, running it through the body cavity, piercing some of the vegetables inside, and piercing the flesh of the breast nearest the neck opening, close to the breastbone; use the spit hooks to fix the bird in place. Set up the rotisserie according to the manufacturer’s instructions, then cover the grill and roast for about 2½ hours over medium heat, or until the internal temperature reaches the desired degree.
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Tips for Success
Measure the distance from the grill grate to the lid before you start this recipe. Some older gas grills may not be large enough to handle a whole turkey. If you have hanging baskets in the lid, remove them before barbecuing the bird.
Don’t stuff a barbecued turkey; the stuffing will not cook as fast as the bird, resulting in undercooked stuffing or a dried-out bird.
If you’re using a kosher turkey or one that’s been injected with a saline solution, cut the salt in the dry rub by half.
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Three Dry Rubs
Mix any of these together in a small bowl.
1. Cajun Dry Rub
2 tablespoons coarse-grained salt, preferably kosher salt
1 tablespoon sweet paprika
1 tablespoon dried parsley
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon rubbed sage
1 teaspoon celery seed
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
2. Jerk Dry Rub
1½ tablespoons coarse salt, preferably kosher salt
1 tablespoon dehydrated onion
1 tablespoon dried thyme
1 tablespoon sugar
2 teaspoons garlic powder
2 teaspoons ground allspice
1 teaspoon ground cinnamon 1 teaspoon cayenne pepper
½ teaspoon grated nutmeg
½ teaspoon freshly ground black pepper
3. Pepper Dry Rub
1½ tablespoons cracked black peppercorns
1 tablespoon mustard seeds, crushed
1 tablespoon coarse-grained salt, preferably kosher salt
2 teaspoons packed light brown sugar
1 tablespoon sweet paprika
1 teaspoon garlic powder
Roast Turkey Breast with Fresh Herb Rub
A turkey breast is the best way to have a roast turkey dinner in less time. This spice mixture is reminiscent of that stirred into osso buco in northern Italy. Since the breast cooks more quickly, fresh herbs won’t singe or turn bitter. We prefer turkey breast on its own cooked to USDA standards; the texture is not as soft and cloying as at lower temperatures. Makes 8 servings
3 tablespoons olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped oregano leaves
2 tablespoons chopped rosemary leaves
1 tablespoon grated lemon zest
1 teaspoon chopped mint leaves
1 teaspoon salt, preferably kosher