Grill Roasted Brined Turkey With Anaheim Chile Salsa Verde Recipes

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ANAHEIM CHILE SALSA VERDE

Categories     Condiment/Spread     Sauce     Blender     Garlic     Broil     Cocktail Party     Super Bowl     Cinco de Mayo     Hot Pepper     Tomatillo     Cilantro     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 5



Anaheim Chile Salsa Verde image

Steps:

  • Preheat broiler.
  • Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes. (Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high. Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel chiles. Cut off tops and discard seeds and ribs.
  • Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness. In a saucepan simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned. Add chiles to tomatillo mixture. Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids). Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.
  • Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt.

6 fresh green Anaheim chiles (about 3/4 pound)
3/4 pound fresh tomatillos or 1 1/4 cups drained canned tomatillos (about half of a 28-ounce can)
1 cup chicken broth
2 garlic cloves
1 cup packed fresh cilantro sprigs

GRILLED BRINED TURKEY

Provided by Food Network

Categories     main-dish

Yield Serves 8-10

Number Of Ingredients 18



Grilled Brined Turkey image

Steps:

  • Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
  • Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
  • Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
  • It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.

2 gallons water
3/4 cup plus 2 Tablespoons kosher salt
3/4 cup sugar
3 carrots, peeled and diced
1 large onion, peeled and diced
1 bunch celery, diced
2 leeks, cleaned and diced
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 star anise
1 bunch fresh thyme
1 bunch fresh sage
1/2 bunch Italian parsley
4 tablespoons olive oil or butter
1 8-10 pound whole turkey

GRILL-ROASTED BRINED TURKEY WITH ANAHEIM CHILE SALSA VERDE

Categories     turkey     Roast     Thanksgiving     Fall     Grill     Brine     Grill/Barbecue     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 8



Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde image

Steps:

  • Rinse turkey inside and out and reserve neck, giblets, and liver for another use. In a container large enough to hold turkey and 8 quarts water (we used a 5-gallon bucket lined with a large heavy-duty plastic bag) stir together water, salt, and brown sugar until solids are dissolved. Soak turkey in brine, covered and chilled, 10 hours.
  • Remove turkey from brine and pat dry inside and out. Fold neck skin under body and fasten with a small skewer. If desired, secure wings to body with small skewers. Set an oiled metal rack in a roasting pan that will fit in covered grill. Transfer turkey to rack in pan and sprinkle with chili powder. Loosely tie drumsticks together with kitchen string. Turkey may be prepared up to this point 1 day ahead and chilled, covered.
  • Prepare grill:
  • Preheat gas grill. (If using a charcoal grill, open vents in lid and bottom of grill and divide 50 briquettes between 2 opposite sides of bottom, leaving middle clear. Position grill rack with wider openings over briquettes and light briquettes. They will be ready for cooking as soon as they are lightly coated with gray ash, 20 to 30 minutes.)
  • Put turkey in roasting pan on grill and cover grill. Turn all gas settings to low. Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, 3 hours. (If using charcoal grill, add 10 more briquettes to each mound of coals every hour to maintain even temperature.)
  • After 3 hours insert an instant-read thermometer in fleshy part of an inner thigh. If thermometer registers 175°F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, continue to cook (if using charcoal grill, add 10 more briquettes to each mound of coals), checking for doneness every 20 minutes. Transfer turkey to a heated platter and discard string. Loosely cover turkey with foil and let stand 20 minutes before carving. Garnish turkey with chiles, garlic, and tomatillos and serve with salsa verde.

a 12- to 14-pound turkey
8 quarts cold water
2 cups coarse salt
1/2 cup packed brown sugar
1 tablespoon chili powder
kitchen string
Garnish: fresh Anaheim chiles, small heads of garlic, and tomatillos
Accompaniment: Anaheim chile salsa verde

ROASTED SALSA VERDE

A fresh, green, roasted salsa that's quick to prepare!

Provided by charlotte henry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 1h

Yield 10

Number Of Ingredients 8



Roasted Salsa Verde image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  • Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  • Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

THE GREATEST GRILLED TURKEY

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4



The Greatest Grilled Turkey image

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.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

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