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GRILL-ROASTED BRINED TURKEY WITH ANAHEIM CHILE SALSA VERDE EDITORS' NOTE: In the recipe below we cooked our Thanksgiving turkey on a gas grill, but a 22 1/2-inch charcoal kettle grill will also work. Cooking times and results may vary, of course, according to the weather and type of grill. The gas grill we used had a thermometer, and at the lowest settings, the grill (with lid closed) maintained temperatures between 350°F and 400°F. We did not stuff this turkey because when cooking on a grill it is difficult to maintain the steady temperature to adequately cook the stuffing. Instead, we baked our chorizo, roasted corn, and currant dressing in the oven. We brined our turkey because we love the exceptional flavor and moistness that the method imparts to lean meats. If the brining process is too much for you to take on at Thanksgiving time (a 5-gallon bucket and an extra refrigerator come in handy), feel free to omit the step. Simply season the bird with salt and then cook as directed.

A 12- to 14-pound turkey 8 quarts cold water 2 cups kosher 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 (recipe follows) 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 grey 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.

Serves 6 to 8.

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 is finely chopped (use caution when blending if salsa is heated) and season with salt.

Makes about 3 cups.

Next: Chorizo, Roasted Corn, and Currant Dressing, and more! >>
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