Cider Brined and Grill Roasted Turkey

Do brine or not to brine?
In my opinion, brining is worth it – all you need is time. Follow these steps, and you will have an unfailingly moist and flavorful turkey with a crisp and crackly skin.

Brined, Air-Dried, and Grill-Roasted Turkey

My favorite way to make a turkey is to brine it – not dry brine, but in a liquid, for 24 hours. Then I remove it from the brine and let it sit uncovered in the refrigerator overnight to dry out. This ensures that the skin will not be soggy, but sufficiently dry of moisture so that it will roast, or in this case grill, to crispy perfection. Before roasting, I allow it to sit at room temperature for 1 hour, to ensure even cooking, and then I roast it on the grill. The grill? Yep. Not only am I partial to my gas grill for all sorts of cooking, I only have one oven. So when the holidays roll around and the kitchen and its appliances kick into overtime, I rely on my handy outdoor grill to step in for roasting. It’s simple to do over indirect heat, much like the indirect heat of your oven. Just pay attention to the temperature, and rotate the turkey for even cooking. The added bonus is that the grill will burnish your turkey a gorgeous mahogany color, a hue I have never achieved in my kitchen oven. So there you have it.

The turkey pictured is a 20 pounder, but generally, I roast a 16 to 18 pound bird. My family and I don’t like stuffings, so I fill the cavity of the turkey with handfuls of herbs, a quartered onion, and a quartered lemon, while taking care not to pack in too much. Once the turkey has finished cooking and while it’s resting (for at least 30 minutes) I remove the herbs and wedges and replace with a fresh bunch of herbs for decoration before carving. This step is necessary in order to show off the gorgeous results – and, boy, are they gorgeous.

So, go ahead and work these simple steps into your pre-Thanksgiving plan. You can do one step a day: Begin on Monday with the brine and finish with grilling on Thursday for a spectacular Thanksgiving turkey. It’s worth it.

Cider Brine:
3 quarts water, divided
1 quart apple cider
1 cup kosher salt
1 medium onion, quartered
1 small bunch fresh sage and/or rosemary sprigs
3 garlic cloves, smashed but intact
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon whole coriander seeds
Peeled zest of one orange

To brine the turkey, you will need enough space in your refrigerator for a container large enough to hold your turkey submerged in the brine. This can be cumbersome, but it’s worth it, in my book.  I have used a plastic storage box in the past, but now rely on a cooler, in which I pour the brine directly to cover the turkey. I then leave the cooler outside overnight (note: this is only practical if the outside temperature is as cold as your refrigerator).

1. Make the brine: Combine 1 to 2 quarts water, the salt, onion, sage or rosemary, garlic, bay leaves, peppercorns, coriander seeds, and the orange zest in a large stockpot. Bring to a boil, stirring to dissolve the salt. Remove from the heat and add the remaining water and the cider; cool thoroughly (or chill overnight).

2. Brine the turkey: Place the turkey in the brine. If not fully submerged, then add more water to cover. Refrigerate overnight.

3. Air-dry the turkey: Remove the turkey from the brine and pat dry inside the cavity and outside. Place on a rack in a large roasting pan and refrigerate for at least 8 hours or overnight.

4. Grill the turkey: Remove the turkey from the refrigerator 1 hour before roasting or grilling. To grill: Prepare the grill for indirect cooking over medium heat (325°F). Grill until thoroughly cooked, rotating the turkey every hour and basting every 30 minutes or so with pan juices. Allow to rest for at least 30 minutes before carving.

Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount. 

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
 the spicy green chile sauce.

Grilled Halibut and Vegetable Skewers

Maximize char-grilled flavor by skewering your fish:

Grilled Fish and Vegetable Skewers

Weekends are made for grilling, and this weekend was no different. California halibut is in season, and while halibut’s firm flesh is ideal for roasting thick filets on the grill, I prefer to cut the fish into chunks, quickly marinate them, and thread on skewers. By doing this, more of the fish flesh is exposed to the flavors of the marinade, and there are more edges and corners exposed to the flames of the grill to crisp and char (which are the best bits). I like to thread the fish with vegetables, such as colorful bell peppers and onion. The vegetables add flavor to the fish and bright color and freshness to the skewers – plus they are a great way to stretch pricey fish to feed a crowd.

The key to these skewers is the marinade, which has an unlikely ingredient: coarsely grated yellow onion. The onion pulp and juice add natural sweetness and bite to the marinade and nicely balance its salt and acidity. Any thick firm-flesh fish, such as halibut, tuna, swordfish, can handle a longer marinating time, upwards of 2 hours, but 30 minutes to 1 hour is sufficient to infuse flavor.

When assembling the skewers, make sure all of the ingredients are cut in uniform size, 1 to 1 ¼ inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling. This will help to prevent them from burning while grilling.

Grilled Halibut and Vegetable Skewers

Active Time: 20 minutes
Total Time: 1 hour for marinating plus 20 minutes
Serves 4 to 6

Marinade:
1/4 cup coarsely grated yellow onion with juices, about 1/2 small onion
1/4 cup soy sauce or tamari
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper

2 pounds halibut, cut in 1-inch chunks
2 red, yellow, and/or green bell peppers, seeded, cut in 1-inch chunks
1 large red onion, cut in 1-inch chunks
Parsley sprigs for garnish (optional)
Lemon wedges for serving

1. Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate 1 hour.

2. While the halibut is marinating, soak 8 (8-inch) bamboo skewers in warm water for at least 30 minutes.

3. Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables some of the marinade.

4. Grill the skewers over direct medium heat, until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter, garnish with parsley sprigs and serve warm with lemon wedges.

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.

BLT Salad with Avocado and Grilled Croutons

BLT salad view

Bacon-ends: contemplate that. I spied a bag of bacon ends at the farmers market and had to examine. The bag was hefty, lumpy, and thick with triangular hunks of bacon mounded in vacuum packed togetherness. Bacon indeed, but not the typical neatly fanned skinny slices. You see, when those tidy OCD sliced packages are created, all irregular knobs and ends are discarded in order to produce supermarket packaged perfection. I am here to tell you that you want those ends. They are veritable chunks of heaven for bacon lovers, evoking food craving delirium. Of course I bought them.

BLT saladBLT Salad with Bacon Ends, Avocado and Croutons
Serves 4 as a main course salad

1 1/2 to 2 pounds bacon ends, excess fat trimmed, cut into 1-inch cubes
2 cups coarsely torn bite-size pieces of levain or ciabbata bread
Salt

Dressing:
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
1 large head red leaf lettuce, leaves washed and torn into bite-size pieces
4 small vine ripened tomatoes, cut into wedges
Corn kernels cut from one ear of corn
1 large hass avocado, cut into 1/2-inch cubes
1/2 small red onion, thinly sliced

1. Prepare the grill for indirect medium heat (about 400°F for a gas grill). Trim any excess fat from the bacon ends. Cut the ends into 1-inch chunks and arrange  on a grill rack (or grate) set over a grill pan to capture the rendered fat. Grill until the fat is rendered and the ends are crispy golden, about 25 minutes. (You can do this in the oven with a broiler pan, if you like.) Transfer the ends to a plate.
2. Toss the bread in the rendered fat and lightly season with salt. Spread the bread on a grill pan or the grates and grill until golden and crisp, turning as needed. Set aside.
3. Make the dressing: Whisk the vinegar, garlic, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
4. Place the salad ingredients in a large bowl. Add half of the dressing and toss to coat. Scatter the bacon and croutons over the salad and drizzle with additional dressing to taste. Serve immediately.

Asparagus Carbonara

Asparagus Carbonara TasteFood

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette

3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.