BUTTERFLIED TURKEY A LA PARRILLA WITH CHANTERELLES AND GRILLED CHICORY

Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory image

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

Provided by Francis Mallmann

Time 1h

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
Kosher salt
freshly ground black pepper
Vegetable oil, for grill grates
2 bunches young chicory such as escarole or frisée, trimmed and cut in half lengthwise
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
1 large garlic clove, minced
1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
1/4 cup chopped fresh flat-leaf parsley
Gas or charcoal grill

Steps:

With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.
Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.
Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and sauté, stirring occasionally, until it softens, about 8 minutes. Add the garlic and sauté until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and sauté until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.
While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.
Cut the turkey into serving pieces and serve with the mushrooms and chicory.