Vegetable oil
1 red onion diced
1 Serrano chili pepper diced
3/4 cup cider vinegar
1- 1/2 cups granulated sugar
2 large Granny Smith apples peeled cored and coarsely chopped
2 more peeled, cored, and sliced 1/2"
Sage leaves to taste
Salt and pepper.
13lb turkey
Tuesday
Combine 1-1/2 cup kosher salt and 1/4 cup brown sugar in 2 gallons of water. Add orange, garlic, bay leaf, fresh thyme, and oregano . Place in a bag with the turkey overnight.
Soften the onions in a sauté pan for about 3 mins.
Add the chili and cook for another minute.
Add the vinegar and sugar and let sugar dissolve.
Stir in the chopped apples and cook until the apples are soft and the glacé has thickened.
Add sage to taste and purée until smooth. Season to taste and reserve in fridge.
Wednesday
Remove turkey from Brine and let sit overnight in the fridge.
T-day minus 4 1/2 hours to service
Take out Turkey and rub with butter and seasonings inside and out, leaving plenty of seasoned butter under the skin.
T day minus 3 hour 35 mins
Set drip pan with liquid and preheat grill to 475 degrees. After 10 mins set turkey breast down to sear with lid down check breast occasionally until well browned (about 30 mins) then flip Turkey and reduce heat to 350 for approximately 2 hours.
After 2 hours at 350 begin glazing turkey with the apple glaze.
Remove Turkey and let rest 30 mins before slicing. Brush with remaining glaze.
Serve sliced on platter garnished with grilled apples.
No comments:
Post a Comment