Brined and Barbecued Turkey Recipe

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Brined and Barbecued Turkey
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Ingredients
17
Count
Nutrition
1834
Calories
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Ingredients:

Directions:

  1. In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
  2. Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
  3. Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
  4. Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
  5. If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  6. If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
  7. Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
  8. If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
  9. Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
  10. Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1834.32 Kcal (7680 kJ)
Calories from fat 1067.36 Kcal
% Daily Value*
Total Fat 118.6g 182%
Cholesterol 718.11mg 239%
Sodium 3702.17mg 154%
Potassium 2308.68mg 49%
Total Carbs 34.91g 12%
Sugars 25.35g 101%
Dietary Fiber 6.09g 24%
Protein 163.69g 327%
Vitamin C 14mg 23%
Vitamin A 1.3mg 42%
Iron 8.2mg 45%
Calcium 215.2mg 22%
Amount Per 100 g
Calories 165.7 Kcal (694 kJ)
Calories from fat 96.42 Kcal
% Daily Value*
Total Fat 10.71g 182%
Cholesterol 64.87mg 239%
Sodium 334.43mg 154%
Potassium 208.55mg 49%
Total Carbs 3.15g 12%
Sugars 2.29g 101%
Dietary Fiber 0.55g 24%
Protein 14.79g 327%
Vitamin C 1.3mg 23%
Vitamin A 0.1mg 42%
Iron 0.7mg 45%
Calcium 19.4mg 22%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.8
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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