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CHEF'S CORNER

 
Grilled Orange Marinated Turkey
By Ahamefula Amachi

 

Another Thanksgiving is upon us and you are wondering what you can do this year that's a little different, but not too extravagant. Well you might want to give this a whirl. Marinate your bird for two days and then grill it slow for a very succulent and tasty Thanksgiving Day treat.
 
Marinade

  • 64 fluid ounces orange juice (no pulp)

  • 1/2 cup garlic powder

  • 1/2 cup onion powder

  • 1/4 cup paprika

  • 2 tables ground cardamom

  • 3 tablespoon dry mustard

  • 1/2 tablespoon ground cumin

  • 3 teaspoons fresh cracked black pepper

  • 1 tablespoons kosher salt

  •  
    14-18lb turkey carcass removed
     
    Deboning a turkey is a little different than Deboning a smaller bird like chicken. The carcass, the breast bone in particular, is more bone than cartilage. So it requires an especially sharp knife and patience. See if your local meat purveyor could remover the carcass for you. If you do not want to remove the carcass from the bird it can cooked traditionally in a 350 degree oven for 3 3/4 to 4 1/4 hours unstuffed.
     
    Preparation:
     
    1) In a large mixing bowl add the dry mustard and 1/4 cup cold water. Stir the solution until all of the mustard is dissolved. (If a paste forms that is ok.)
     
    2) Add the remaining marinade ingredients to the bowl and stir thoroughly.
     
    3) Place the turkey on a clean non porous cutting board and lightly season the skin and the flesh with salt and black pepper.
     
    4) Place the seasoned turkey into a deep container and pour the marinade over the bird.
     
    5) Cover the container and place in your refrigerator. Let the turkey marinate for at least 24-48 hours.
    (If your refrigerator is not large enough you can place the container in a cooler and surround it with ice. Add more ice after 24 hours if needed.)
     
    Day of cooking:
     
    1) Preheat grill.
     
    2) If you are using a charcoal grill let coals become white and spread them out so that a majority of the coals are on the left side and a smaller pile on the right side of the grill.
     
    3) Make sure the grill grate is well oiled and raised to its highest level setting.
     
    4) If you are using a gas grill pre heat the grill on high heat. Once the grill is heated reduce the heat on the left to medium-high and the right side to medium.
     
    5) Make sure the grill grate is well oiled
     
    6) Place the turkey skin side down on the grill and close the lid. Open the vents on the grill to allow proper circulation of heat.
     
    7) Since the marinade was primarily made of orange juice check the bird approximately every 15-20 minutes to make sure the sugars aren't burning.
     
    8) Depending on the size of the turkey the cooking time should take between 3 1/2 to 4 1/2 hours.
     
    9) About 1 1/2 to 2 hours into your cooking time turn the turkey over onto the flesh side for the remainder of the cooking time.
     
    10) To be sure of the turkey's doneness use an instant read thermometer. The temperature of the breast should be at 165o and the leg temperature should be at least 180 degree. Juices should run clear.
     
    11) Once the turkey is done remove it from the grill and let it rest for 10 to 15 minutes before you start carving.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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