Rick Bayless' Mesquite-Smoked Grilled Turkey

<b>Mesquite-smoked grilled turkey with red chile adobo sauce</b><br>
From <a class="taxInlineTagLink" id="PECLB004211" title="Rick Bayless" href="/topic/lifestyle-leisure/dining-drinking/rick-bayless-PECLB004211.topic">Rick Bayless</a><br>
<br>
"For Christmas or Thanksgiving, a smoked turkey is a great way to go, satisfying the cravings of poultry and smoked ham lovers alike. All you need is a grill and some mesquite chips."<br>
<br>
Serves 8<br>
<br>
1 fresh whole turkey, 12 to 14 pounds<br>
2 gallons plus 1 cup water<br>
1 cup firmly packed dark brown sugar<br>
1 cup salt<br>
1 tablespoon red pepper flakes<br>
6 cloves garlic, crushed<br>
1 bunch fresh marjoram sprigs or 1 tablespoon dried leaf marjoram<br>
1 bunch fresh thyme sprigs or 1 tablespoon dried leaf thyme<br>
10 to 12 bay leaves<br>
1 tablespoon olive oil<br>
Red Chile Adobo Sauce (see below)<br><br>
<br>
<i>Note:</i> You will need 2 cups of mesquite chips for smoking.<br>
<br>
To brine the turkey: If the turkey has a metal clamp on its legs, remove it. Remove the giblets and neck from the cavity and reserve for another use. (They can be used for making the broth for the Red Chile Adobo Sauce that follows.) Rinse the bird well and pat dry with paper towels. Place 2 large food-safe plastic bags (we like Reynolds turkey-sized oven bags), one inside the other, in a large, clean, deep dishpan or plastic bucket. Add 1 gallon of the water, the sugar, salt, and pepper flakes, and stir to dissolve the sugar and salt. Add the remaining 1 gallon water and stir to mix. Place the turkey, breast side down, in the mixture, making sure it is completely immersed in the brine. Squeeze the air out of the bags and tie them securely closed. Refrigerate for at least 12 hours or up to overnight.<br>
<br>
To set up the grill for indirect cooking: Soak 2 cups mesquite chips in water to cover for at least 30 minutes. Preheat a gas grill to medium-high, or light a fire in a charcoal grill and let it burn just until the coals are covered with gray ash and very hot.<br>
<br>
When the grill is ready, turn the burner(s) in the center of the gas grill to medium-low, or bank the coals to the sides of the charcoal grill. Add some of the soaked wood chips to the grill (for a gas grill, place them in a smoker box or wrap the chips in foil and poke holes in the foil; for charcoal, place them on the hot coals). For the charcoal grill, set the grill grate in place.<br>
<br>
To prepare the turkey for the grill: Remove the turkey from the brine, and discard the brine. Pat the turkey thoroughly dry with paper towels. (If you are not cooking the turkey at this point, place it in the outer roasting bag, which should be dry and clean, and store it in the refrigerator.) Rub the turkey cavity with the crushed garlic. Stuff the herbs and bay leaves in the cavity, then tie the legs together with cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack set inside a heavy-gauge aluminum foil pan. Brush the turkey lightly with the olive oil.<br>
<br>
To grill the turkey: Set the turkey in the pan on the grill grate away from the fire. Pour the remaining 1 cup water into the pan, and cover the grill. To maintain an even temperature with a charcoal grill, add more coals regularly (usually a few pieces every 30 minutes or so). Keep adding wood chips as desired to give smokiness.<br>
<br>
Check the turkey periodically. You may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done if when a thigh joint is pierced, the juices run clear, or when an instant-read thermometer inserted into the thickest part of a thigh registers about 155 degrees F. Estimate 12 to 14 minutes per pound, or typically 2 1/2 to 3 hours for a 12- to 14-pound turkey. When the turkey is ready, remove it from the grill, cover loosely with foil, and let stand for 15 minutes. (The temperature will rise 5 to 10 degrees while the turkey is resting.)<br>
<br>
Carve the turkey and arrange on a warmed platter. Serve with the warm Red Chile Adobo Sauce and the Jicama- Cranberry Relish.<br>
<br>
<b>Red chile adobo sauce</b><br>
<br>
Makes about 5 cups<br>
<br>
1/2 cup vegetable oil<br>
12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces<br>
4 cups hot water<br>
6 cloves garlic, roughly chopped<br>
2 teaspoons dried oregano (preferably Mexican)<br>
1 teaspoon freshly ground black pepper<br>
1/2 teaspoon ground cumin (preferably freshly ground)<br>
1/4 teaspoon ground cloves (preferably freshly ground)<br>
4 cups chicken or turkey broth (if desired, use the turkey neck and giblets from the grilled turkey for making the broth)<br>
Salt<br>
2 to 3 tablespoons sugar<br>
<br>
For the adobe puree: In a large skillet, heat the vegetable oil over medium heat until it shimmers. Add the chiles, 1 or 2 pieces at a time, and oil-toast them, turning them once, until they smell very toasty and are blistered, only a few seconds per side. As they are ready, transfer them to a large bowl. When all of the chile pieces are toasted, pour off all but a generous firm of oil from the skillet and set the skillet aside.<br>
<br>
Add the hot water to the chiles, place a small plate on top to keep the chiles submerged, and let rehydrate for about 20 minutes.<br>
<br>
Measure the garlic, oregano, pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh sieve set over a bowl.<br>
<br>
To finish the sauce: Set the chile-frying skillet over medium heat. When it is quite hot, add the adobo puree and cook, stirring, until the puree is reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should have a light texture – not watery, but just one stage thicker. Season with salt and with the sugar to taste. It should taste a little sweet and sour with a hint of saltiness. Serve warm.

( MCT )

Mesquite-smoked grilled turkey with red chile adobo sauce
From Rick Bayless

"For Christmas or Thanksgiving, a smoked turkey is a great way to go, satisfying the cravings of poultry and smoked ham lovers alike. All you need is a grill and some mesquite chips."

Serves 8

1 fresh whole turkey, 12 to 14 pounds
2 gallons plus 1 cup water
1 cup firmly packed dark brown sugar
1 cup salt
1 tablespoon red pepper flakes
6 cloves garlic, crushed
1 bunch fresh marjoram sprigs or 1 tablespoon dried leaf marjoram
1 bunch fresh thyme sprigs or 1 tablespoon dried leaf thyme
10 to 12 bay leaves
1 tablespoon olive oil
Red Chile Adobo Sauce (see below)


Note: You will need 2 cups of mesquite chips for smoking.

To brine the turkey: If the turkey has a metal clamp on its legs, remove it. Remove the giblets and neck from the cavity and reserve for another use. (They can be used for making the broth for the Red Chile Adobo Sauce that follows.) Rinse the bird well and pat dry with paper towels. Place 2 large food-safe plastic bags (we like Reynolds turkey-sized oven bags), one inside the other, in a large, clean, deep dishpan or plastic bucket. Add 1 gallon of the water, the sugar, salt, and pepper flakes, and stir to dissolve the sugar and salt. Add the remaining 1 gallon water and stir to mix. Place the turkey, breast side down, in the mixture, making sure it is completely immersed in the brine. Squeeze the air out of the bags and tie them securely closed. Refrigerate for at least 12 hours or up to overnight.

To set up the grill for indirect cooking: Soak 2 cups mesquite chips in water to cover for at least 30 minutes. Preheat a gas grill to medium-high, or light a fire in a charcoal grill and let it burn just until the coals are covered with gray ash and very hot.

When the grill is ready, turn the burner(s) in the center of the gas grill to medium-low, or bank the coals to the sides of the charcoal grill. Add some of the soaked wood chips to the grill (for a gas grill, place them in a smoker box or wrap the chips in foil and poke holes in the foil; for charcoal, place them on the hot coals). For the charcoal grill, set the grill grate in place.

To prepare the turkey for the grill: Remove the turkey from the brine, and discard the brine. Pat the turkey thoroughly dry with paper towels. (If you are not cooking the turkey at this point, place it in the outer roasting bag, which should be dry and clean, and store it in the refrigerator.) Rub the turkey cavity with the crushed garlic. Stuff the herbs and bay leaves in the cavity, then tie the legs together with cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack set inside a heavy-gauge aluminum foil pan. Brush the turkey lightly with the olive oil.

To grill the turkey: Set the turkey in the pan on the grill grate away from the fire. Pour the remaining 1 cup water into the pan, and cover the grill. To maintain an even temperature with a charcoal grill, add more coals regularly (usually a few pieces every 30 minutes or so). Keep adding wood chips as desired to give smokiness.

Check the turkey periodically. You may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done if when a thigh joint is pierced, the juices run clear, or when an instant-read thermometer inserted into the thickest part of a thigh registers about 155 degrees F. Estimate 12 to 14 minutes per pound, or typically 2 1/2 to 3 hours for a 12- to 14-pound turkey. When the turkey is ready, remove it from the grill, cover loosely with foil, and let stand for 15 minutes. (The temperature will rise 5 to 10 degrees while the turkey is resting.)

Carve the turkey and arrange on a warmed platter. Serve with the warm Red Chile Adobo Sauce and the Jicama- Cranberry Relish.

Red chile adobo sauce

Makes about 5 cups

1/2 cup vegetable oil
12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces
4 cups hot water
6 cloves garlic, roughly chopped
2 teaspoons dried oregano (preferably Mexican)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin (preferably freshly ground)
1/4 teaspoon ground cloves (preferably freshly ground)
4 cups chicken or turkey broth (if desired, use the turkey neck and giblets from the grilled turkey for making the broth)
Salt
2 to 3 tablespoons sugar

For the adobe puree: In a large skillet, heat the vegetable oil over medium heat until it shimmers. Add the chiles, 1 or 2 pieces at a time, and oil-toast them, turning them once, until they smell very toasty and are blistered, only a few seconds per side. As they are ready, transfer them to a large bowl. When all of the chile pieces are toasted, pour off all but a generous firm of oil from the skillet and set the skillet aside.

Add the hot water to the chiles, place a small plate on top to keep the chiles submerged, and let rehydrate for about 20 minutes.

Measure the garlic, oregano, pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh sieve set over a bowl.

To finish the sauce: Set the chile-frying skillet over medium heat. When it is quite hot, add the adobo puree and cook, stirring, until the puree is reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should have a light texture – not watery, but just one stage thicker. Season with salt and with the sugar to taste. It should taste a little sweet and sour with a hint of saltiness. Serve warm.

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