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  • Grilled Maple-Soy-Glazed Turkey and Taters

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  • 1 (12- to 14-pound) turkey
    1/2 cup maple syrup
    2 tablespoons soy sauce
    3 tablespoons apple-cider vinegar
    1/4 teaspoon ground ginger
    Salt and ground black pepper, to taste
    15 to 20 small red bliss potatoes
    3 tablespoons canola oil
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    To break down the turkey, start at legs, cutting through loose skin between them and breasts. Hold both legs and bend them back toward spine until thigh joint pops out of hip. Leave legs twisted in this position.
    Next, remove breasts. Make your first cut directly in center of bird's chest along chest bone from top of bird to bottom. With a knife tip, cut along chest bone and ribs until you have removed first breast. Repeat on other side.
    To remove legs and thighs, turn bird so back is facing up, take your knife and cut parallel to spine and straight through meat being sure not to leave any flesh on bird.
    You can separate leg from thigh easily. Set piece skin-side down on cutting board. There is a whitish line on skin that separates different leg muscles. If you cut though that line, your knife should go through joints between leg and thigh.
    To remove wing, pop joints and cut through opening joint makes after it pops out of socket.
    Arrange meat on a sheet pan and refrigerate until ready to grill.
    Heat a grill to low.
    In a small bowl, combine the maple syrup, soy sauce, cider vinegar and ginger. Set aside.
    When grill is hot, season turkey parts with the salt and pepper. Use an oil-soaked paper towel clenched between tongs to oil grill grates. Place turkey parts skin-side down on grill grates.
    Use a brush to baste turkey with maple-soy mixture, then cover grill and cook for 10 minutes. Flip meat and continue cooking, covered, basting every 10 minutes until turkey is cooked, between 1 to 1 1/2 hours.
    Meanwhile, prepare the potatoes. Poke potatoes with a knife or fork to make several small holes in each. Place potatoes on a microwave-safe plate, then microwave on high for 7 minutes.
    In a large bowl, combine potatoes with the oil, thyme and oregano. Toss to coat evenly, then season with salt and pepper.
    When turkey is about 20 minutes from being done, put potatoes on grill. After 10 minutes, turn potatoes, then grill for another 10 minutes, or until tender.
    Makes about 12 servings.
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