Grilled Turkey with Dry Brine and Ghee Basting Sauce

A long time ago I started brining my turkeys for Thanksgiving. I would put together a spice mixture, then bring several gallons of water to boil in a large stock pot. Add sugar and salt, stir to dissolve, then cool the whole thing in a large 22-quart size commercial food container, called a “cambro”. (I also used this size containers for storing 20 pound bags of sugar and flour, to give you an idea of the size). Once it was completely cooled, I would lower in the turkey to soak for 24 hours. It was a several-day process, took up the entire refrigerator in the garage

The result was a moist and juicy, flavorful turkey. But honestly, was it worth the multi-day process? If the turkey was frozen it took a day to thaw, I would make the brine and have it cool on the same day. Then drop the turkey into the brine for 24 hours, then cook for several hours in the oven. The whole process had to start on Monday if I planned to have dinner on the table sometime Thursday. A chef I used to know would frequently say “I don’t know if I’m lazy or smarter” when he shared his shortcuts for certain things.

Well, I’m sharing this shortcut. Perhaps to you it still seems like a lengthy process, but I assure you this is worth the effort. Especially for those who say they don’t like turkey. This will change their minds. The original brine contained almost as much sugar as it did salt. I reduced it a couple of times, then I changed it to cane sugar, now I’ve completely eliminated it. The meat doesn’t need it and the recipe doesn’t suffer at all.

Along with the turkey, whether you roast or grill, as described here (methods are very similar, cook time will vary) add the vegetable bed to the roasting pan for an amazing gluten and dairy free Mushroom Onion Gravy. Forget that old recipe with the roux starter, or the jar version at the store. This will become a new tradition as well.

Yield: 16

Living Delish & Nutrish: Tina Wells

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Grilled Turkey with Dry Brine and Ghee Basting Sauce

Prep time: 24 H & 30 MInactive time: 24 HourTotal time: 48 H & 30 M

Recipe will accommodate a 10 to 12 pound turkey or two 5 pound whole turkey breasts

Ingredients

Turkey and Dry Brine Mixture

• ¼ cup coarse sea salt or coarse Kosher salt
• 2 tablespoons orange zest or 1 tablespoon dried lemon peel
• 2 teaspoons dried sage
• 1 teaspoon dried rosemary, ground
• 1 teaspoon dried thyme
• 1/2 teaspoon granulated garlic or 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 whole star anise, ground
• 1 12 pound turkey (adjust amounts for larger or smaller bird)

Ghee Basting Sauce

• 1 cup grass fed ghee or clarified butter
• 1/4 cup dry white wine (omit for Whole30, it's just as delicious)

Method

Dry Brine

1. Mix all ingredients together. Use a mortar and pestle or spice grinder to grind the star anise and rosemary to a powder. This makes them easier to distribute evenly.
2. Dry the turkey with paper towels to remove any excess moisture. Place into a roasting pan. If grilling, I recommend using a disposable foil pan.
3. Thoroughly cover and rub the entire exterior of the turkey with the dry brine. I recommend using 1 Tablespoon for each pound of meat.
4. Allow to air chill, uncovered in the refrigerator at least 12 hours, maximum 24 hours. Any longer and the salt will dehydrate the meat.
5. Wipe off all of the seasoning before proceeding.

Ghee Basting Sauce

1. In a small saucepan on low heat, add the wine to the ghee and melt, until all traces of alcohol have evaporated. Be sure to heat slowly, as the wine may cause the ghee to pop and splatter. Stir together and reserve for cooking the turkey.

Grilled Turkey

1. Follow the directions for the Mushroom Onion Gravy, if using.
2. Once turkey has been brined and all of the spice mixture has been removed, place the vegetables for the gravy into the roasting pan, with the turkey nestled into the center.
3. Follow this cooking procedure for oven roasting or grilling:
4. Preheat the oven or grill to 400ºF.
5. Place the turkey on the grill or in the oven and baste with the basting sauce. Cook for 20 minutes if grilling. If roasting, for 30 minutes.
6. Reduce the heat to 350ºF. Baste the turkey and rotate the pan. This ensures that it gets an even color.
7. Repeat this procedure every 13 minutes, if grilling, and every 20 minutes if roasting.
8. Average cooking time for a whole turkey on the grill is 13 minutes per pound, and 20 minutes per pound if roasting. Continue until the internal temperature when checked with a thermometer is 160ºF.
9. Immediately remove the turkey from the pan and place on a cutting board or platter, tented with foil, to rest, while you proceed with the Mushroom Onion Gravy.

Pro Tip

Be sure to periodically check the internal temperature and not simply rely on cooking time. I've planned for 4 hour cook times and had the turkey reach internal temperature sooner than expected. This ensures you don't overcook the turkey.

Resting allows the internal juices to redistribute. Slice before serving.

livingdelishandnutrish.com/recipe/grilled-turkey-with-dry-brine

©Tina Wells Luxury Brands, LLC

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