This Thanksgiving, we decided to take a different approach and grill our turkey, and the results were absolutely phenomenal! The turkey turned out incredibly tender, moist, and bursting with flavor. Grilling added a subtle smoky undertone, while the brine and spices infused the meat with layers of deliciousness.
Brining is a simple but powerful technique that involves soaking your turkey in a saltwater solution, usually for several hours or overnight. This process not only seasons the bird all the way through but also helps retain moisture, ensuring a juicy and flavorful result.
Brining is a simple and effective technique that ensures your roasted turkey is incredibly tender, juicy, and packed with flavor. It’s an easy process that I highly recommend for a moist and satisfying final result! Don’t worry if you don’t have a large pot or space in your fridge—brining in a cooler works just as well. Just be sure to pack it with enough ice to keep the turkey cold throughout the night. You’ll love the difference brining makes!
Flavor Profile:
The brine infuses the turkey with a sweet and tangy orange flavor, with a mild heat from the jalapeños. The spice rub adds earthy warmth from the cumin, a slight smokiness from the paprika, and a touch of sweetness from the cinnamon. The result is a juicy, well-seasoned bird with crispy skin and complex, bold flavors.
Why it Works:
The combination of the brine and spice rub keeps the turkey juicy and flavorful while reducing the cooking time by butterflying the bird. Grilling adds a smoky depth to the turkey, making it perfect for special occasions.
Enjoy your grilled turkey with crispy skin and bold flavors!
Grilled Turkey with Orange Jalapeño Brine
Ingredients for Brine:
1 (12 oz.) can frozen orange juice concentrate
2 jalapeños, halved
6 scallions, trimmed and cut into thirds
1 cup coarse salt
1 head garlic, cloves smashed
1 bunch cilantro
1 tablespoon whole peppercorns
Ingredients for Spice Rub:
1 stick butter, melted (½ cup)
1 heaping tablespoon ground cumin
1 ½ teaspoons salt
1 tablespoon paprika
1 tablespoon chile California
1 teaspoon black pepper
1 teaspoon granulated garlic
½ teaspoon ground cinnamon
Instructions:
Prepare the Brine:
- In a large pot or container, combine all the brine ingredients. Add enough water to fully submerge the turkey. Cover and refrigerate overnight.
Butterfly the Turkey:
- The next morning, remove the turkey from the brine and pat dry. Butterfly (spatchcock) the turkey by removing the backbone and flattening it for even cooking.
Make the Spice Rub:
- Mix all dry spices in a small bowl. Whisk them into the melted butter.
- Carefully separate the skin from the breast of the turkey and rub the butter mixture under the skin and all over the turkey.
Prepare the Grill:
- Heat your grill on high. Reduce the heat to medium, using indirect heat by either turning off half the burners on a gas grill or moving the hot coals to one side on a charcoal grill.
Grill the Turkey:
- Place the butterflied turkey in 3 disposable roasting pans. Set the pans on the grill racks and cook, covered, for 2 hours, basting occasionally. If the bird darkens too much, tent with aluminum foil.
- Remove the turkey from the pans and place it directly on the grill, skin side up. Grill for another hour, basting occasionally. Avoid flare-ups.
- Return the turkey to the pans and cook for 45-60 minutes more or until a meat thermometer registers 175°F in the thickest part of the thigh.
Rest and Serve:
- Remove the turkey from the grill and let it rest for at least 30 minutes before carving. Enjoy!
Nutritional Breakdown (Per Serving, Approximate for 8 oz of Grilled Turkey)
Calories: 480 kcal
Protein: 45g
Carbohydrates: 8g
Sugars: 4g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 165mg
Sodium: 1800mg
Fiber: 2g
