Chile and Spice Grilled Turkey

Gluten Free
Dairy Free
Health score
32%
Chile and Spice Grilled Turkey
210 min.
16
573kcal

Suggestions


If you're looking to impress your family and friends with a show-stopping dish this holiday season, look no further than this Chile and Spice Grilled Turkey. This gluten-free and dairy-free recipe delivers a flavorful twist on the traditional turkey, making it perfect for anyone with dietary restrictions and for those who just love a good culinary adventure.

The secret to this succulent bird lies in the brining process. Infused with the warm, smoky flavors of ancho chiles, cinnamon, and garlic, this turkey is sure to be the centerpiece of your feast. The combination of kosher salt and brown sugar creates a sweet and savory brine that guarantees juicy, tender meat. Grilled to perfection and served with savory pan drippings for a luscious gravy, every slice will have your guests raving.

This dish not only showcases the vibrant flavors of Mexican cuisine, but it also brings a feast for the eyes with its stunning presentation. Garnish with fresh herbs or colorful fruits for added appeal. Ready in just over three hours, you can spend more time enjoying the day and less time in the kitchen. So gather around the grill, embrace the warmth of the season, and create unforgettable memories with this delightful Chile and Spice Grilled Turkey!

Ingredients

  • tablespoons ancho chili pepper 
  •  ancho chili pepper rinsed
  •  cinnamon sticks (each)
  • large garlic clove crushed
  • 1.3 cups kosher salt 
  • 0.7 cup brown sugar light packed
  • 0.3 cup olive oil 
  • tablespoons oregano dried
  • 16 lbs turkey 

Equipment

  • frying pan
  • pot
  • grill
  • kitchen thermometer
  • aluminum foil
  • cutting board
  • oven mitt

Directions

  1. Make brine: In a large pot, heat 1 qt. water with salt and sugar, stirring to dissolve.
  2. Remove from heat, add 5 qts. cold water, garlic, cinnamon, and chiles, and let cool to room temperature.
  3. Remove leg truss from turkey; discard.
  4. 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.
  5. 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 32
  6. Oil cooking grate and set in place.
  7. Remove turkey from brine, rinse, and pat dry. Discard brine. Tuck wing tips under turkey.
  8. Combine ground chiles and oregano. Rub turkey all over with oil, then sprinkle evenly inside and out with seasoning.
  9. 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.
  10. Tip turkey so that cavity juices run into drip pan, holding turkey with oven mitts.
  11. 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.
  12. Carve and serve with gravy.
  13. Turkey Tips
  14. 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 surlatable.com). Put bagged bird in chest, pour brine over turkey, and seal bag tightly.
  15. Add ice to cover.
  16. Tying. For the most even cooking, leave turkey legs loose. Or if you prefer a tidy look, tie them.
  17. Garnishing.
  18. Add color with herbs, a banana leaf, and fruit like kumquats.

Nutrition Facts

Calories573kcal
Protein49.99%
Fat35.34%
Carbs14.67%

Properties

Glycemic Index
2.5
Glycemic Load
0.12
Inflammation Score
-10
Nutrition Score
35.879999927852%

Flavonoids

Myricetin
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:572.77kcal
28.64%
Fat:22.45g
34.54%
Saturated Fat:5.31g
33.16%
Carbohydrates:20.96g
6.99%
Net Carbohydrates:15.91g
5.79%
Sugar:15.29g
16.99%
Cholesterol:231.88mg
77.29%
Sodium:9808.5mg
426.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:71.45g
142.9%
Vitamin B3:25.93mg
129.66%
Vitamin B6:2.08mg
103.8%
Selenium:69.47µg
99.24%
Vitamin A:4159.8IU
83.2%
Vitamin B12:3.93µg
65.48%
Phosphorus:616.73mg
61.67%
Vitamin B2:0.78mg
45.95%
Zinc:5.96mg
39.72%
Potassium:1031.72mg
29.48%
Vitamin B5:2.78mg
27.83%
Magnesium:97.25mg
24.31%
Iron:4.16mg
23.11%
Vitamin K:22.41µg
21.34%
Fiber:5.05g
20.2%
Manganese:0.39mg
19.73%
Copper:0.3mg
15.2%
Vitamin B1:0.17mg
11.35%
Vitamin E:1.38mg
9.21%
Folate:31.84µg
7.96%
Calcium:76.43mg
7.64%
Vitamin D:0.97µg
6.44%
Vitamin C:5.1mg
6.18%
Source:My Recipes