Best Grilled Turkey Under A Brick Recipes

GRILLED TURKEY BREAST

Steps:

• In a medium mixing bowl, whisk the salt into the beer until it dissolves. Then, whisk in yogurt, garlic, pepper, parsley and sage until well combined.
• Put raw turkey breasts in a gallon size sealable bag and pour brine over it. Seal bag and rest it in a flat bottom dish, like a 8x8 pan. Put pan in the refrigerator and marinate for 8-12 hours, flipping the bag over at least once during that time.
• When ready to grill, take the bag out of the fridge. Remove turkey from brine and pat dry with paper towels. Let sit at room temperature while grill preheats. Discard brine.
• Preheat gas grill by turning all burners on to a grilling temperature reaching between 450° - 500° F. Wrap a brick with clean aluminum foil and place it in the grill while preheating. (Using a brick is optional but is suggested if turkey breast doesn't lay flat on the grill.)
• When grill is heated, turn off one burner, leaving at least one burner on. Spray or rub grill grates with oil on the OFF side only. Carefully lay turkey breasts on grill side with burners turned OFF, skin side down. Put on a heavy duty oven mitt and place the brick on top of the turkey breasts (this step is optional). Close the grill and let cook undisturbed for about 30 minutes. Check the temperature on your grill frequently and adjust level of the ON burner to keep grill temperature around 450° F (likely you will have to turn the ON burners up to a hotter temperature).
• At 30 minutes, remove the brick while wearing the heavy duty oven mitt and turn the turkey breast over. Take the temperature of the meat in 2 places. Refer to suggestions above in blog post to determine the best time to remove turkey from the grill, likely when breast meat reaches 160° F. If temperature is still reading low, grill for 5 minute increments skin side up, checking the temperature each time.
• Let turkey breasts rest on cutting board for 10-15 minutes untouched. Then, slice up meat or serve on the bone.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

GRILLED SPATCHCOCKED TURKEY RECIPE

Steps:

• Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
• Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

GRILLED TURKEY UNDER A BRICK

Steps:

• Determine how much salt you need for your bird: Figure about 1 tsp. Diamond Crystal kosher salt per pound of turkey, or 2/3 tsp. Morton kosher salt per pound of turkey. For example, for a 12-pound turkey, use 1/4 cup Diamond Crystal kosher salt, or 2 Tbsp. plus 2 tsp. Morton kosher salt.
• Whisk salt, mustard powder, paprika, thyme, pepper, garlic powder, brown sugar, and onion powder in a small bowl.
• Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears-this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use (like stock for gravy).
• With turkey skin side down, use a knife to score long oblong bone in center of breast all the way down. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. The bone should be cracked completely in half; if not, use your knife to cut the bone the rest of the way in half.
• Pat turkey very dry with paper towels. Rub spice mixture all over skin and flesh sides. Splay open, skin side up, on a wire rack set inside a rimmed baking sheet. Tuck wing tips under breasts. Chill, uncovered, at least 1 day, preferably 2, and up to 3. If you'd rather cover the bird, loosely cover with plastic wrap, then uncover for the final 4-6 hours of chilling. Do not rinse turkey after brining. Let sit at room temperature 1 hour before cooking.
• Prepare a grill for medium heat (if your grill has a thermometer, it should register about 350°F). Wrap bricks or cinder block in foil.
• Oil grates well and transfer turkey, skin side down, onto grill. Wearing heatproof gloves, arrange bricks on top of turkey, with 3 across breast and 1 across drumsticks, or place cinder block in the center. Cover grill and cook, checking every 5 minutes, until skin side is deep golden brown and crispy, 10-15 minutes total.
• Wearing heatproof gloves, carefully remove bricks or cinder block and flip bird over, skin side up. Cover grill and continue to cook until an instant-read thermometer registers 160°F (take temperature in a few places including thickest part of thigh and breast), 65-80 minutes more, replenishing coals if needed. Transfer turkey to cutting board, tent with foil, and let rest at least 30 minutes before carving.
• Do Ahead
• Turkey can be seasoned with dry brine ideally 2 days but up to 3 days ahead. Keep chilled.