Directions:
- Make brine: In a large pot, heat 1 qt. water with salt and sugar, stirring to dissolve. Remove from heat, add 5 qts. cold water, garlic, cinnamon, and chiles, and let cool to room temperature.
- Remove leg truss from turkey; discard. Remove neck, tail, and giblets. Discard tail; save the rest, chilled, for Mole Gravy. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine (see tips below). Chill, covered, 12 hours.
- Thanksgiving Day: Prepare grill for indirect medium-low heat (about 325°). For charcoal: Light 40 briquets on firegrate. When coals are spotted with ash, 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a metal or foil drip pan (about 9 by 15 in. and 2 1/2 in. deep) between coal mounds and fill with 1/2 in. warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and set in place. For gas: Set the metal or foil drip pan on center burner(s) and fill with 1/2 in. warm water. Turn burners except for one(s) under drip pan to high, close lid, and heat 10 minutes. Reduce heat for active burners to 325°. Oil cooking grate and set in place.
- Remove turkey from brine, rinse, and pat dry. Discard brine. Tuck wing tips under turkey.
- Make rub: Combine ground chiles and oregano. Rub turkey all over with oil, then sprinkle evenly inside and out with seasoning.
- Set turkey, breast up, on cooking grate over drip pan. Grill, covered, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours; as turkey cooks, use foil to tent any areas that start to get too dark.
- Tip turkey so that cavity juices run into drip pan, holding turkey with oven mitts. Transfer turkey to a cutting board; save pan juices for gravy. Tent turkey with foil and let rest in a warm place 15 to 30 minutes while you make gravy.
- Carve and serve with gravy.
- Turkey Tips
- Brining. It's the secret to a moist bird. Brine the turkey, breast down, in an oversize pot such as boiling-water canner (if it fits in the fridge). Or use an ice chest. Bag turkey in a turkey brining bag (available in grocery stores and from ). Put bagged bird in chest, pour brine over turkey, and seal bag tightly. Add ice to cover.
- Tying. For the most even cooking, leave turkey legs loose. Or if you prefer a tidy look, tie them.
- Garnishing. Add color with herbs, a banana leaf, and fruit like kumquats.
- Note: Nutritional analysis is per 1/4 lb. serving of white and dark meat with skin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12627.3 Kcal (52868 kJ) | ||
| Calories from fat | 4915.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 546.15g | 840% | |
|---|---|---|---|
| Cholesterol | 5877.36mg | 1959% | |
| Sodium | 43024.54mg | 1793% | |
| Potassium | 18628.99mg | 396% | |
| Total Carbs | 165.2g | 55% | |
| Sugars | 144.73g | 579% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 1798.81g | 3598% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 5.3mg | 178% | |
| Iron | 85.7mg | 476% | |
| Calcium | 1148.7mg | 115% | |
| Amount Per 100 g | |||
| Calories | 148.77 Kcal (623 kJ) | ||
| Calories from fat | 57.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 840% | |
|---|---|---|---|
| Cholesterol | 69.25mg | 1959% | |
| Sodium | 506.91mg | 1793% | |
| Potassium | 219.49mg | 396% | |
| Total Carbs | 1.95g | 55% | |
| Sugars | 1.71g | 579% | |
| Dietary Fiber | 0.07g | 22% | |
| Protein | 21.19g | 3598% | |
| Vitamin C | 0.1mg | 10% | |
| Vitamin A | 0.1mg | 178% | |
| Iron | 1mg | 476% | |
| Calcium | 13.5mg | 115% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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