Grilled turkey under a brick: a delicious recipe to try

Ingredients for Grilled turkey under a brick

• kosher salt, to taste

• 20 g ground mustard powder

• 20 g paprika

• 15 g dried thyme

• 15 g freshly ground black pepper

• 15 g garlic powder

• 15 g light brown sugar

• 15 g onion powder

• 5.4–6.3 kg turkey (not kosher)

• vegetable oil, for brushing

• heatproof gloves, 4 standard bricks (about 2.3 kg each) or 1 large cinder block (about 11.3 kg)

How to make Grilled turkey under a brick

1. Calculate the salt needed for your turkey: Use about 1 tsp of Diamond Crystal kosher salt per 450 g of turkey, or 2/3 tsp of Morton kosher salt per 450 g of turkey. For a 5.5 kg turkey, this equates to 60 g of Diamond Crystal kosher salt, or 30 g plus 10 g of Morton kosher salt.

2. Prepare the spice mixture: In a small bowl, whisk together the salt, mustard powder, paprika, thyme, pepper, garlic powder, brown sugar, and onion powder until well combined.

3. Prepare the turkey: Place the turkey, breast side down, on a large cutting board. Use kitchen shears to cut along each side of the backbone, applying firm pressure (you may ask your butcher to do this if preferred). Discard the backbone or reserve it for another use, such as making stock for gravy.

4. Crack the breastbone: With the turkey skin side down, use a knife to score along the long bone in the centre of the breast. Turn the turkey skin side up, then press down firmly with both hands on the breastbone until you hear a cracking sound. Ensure the bone is cracked completely in half; if not, use the knife to cut through the bone further.

5. Dry and season the turkey: Pat the turkey very dry with paper towels. Rub the spice mixture all over both the skin and flesh sides of the turkey.

6. Chill the turkey: Splay the turkey open, skin side up, on a wire rack set inside a rimmed baking tray. Tuck the wing tips under the breasts. Chill the turkey uncovered for at least 1 day, preferably 2, and up to 3 days. If you'd like to cover the bird, loosely cover it with cling film, then uncover it for the final 4–6 hours of chilling. Do not rinse the turkey after brining. Let it sit at room temperature for 1 hour before cooking.

7. Prepare the grill: Set up a grill for medium heat (if your grill has a thermometer, it should register about 175°C). Wrap bricks or a cinder block in foil.

8. Cook the turkey: Oil the grates generously, then transfer the turkey, skin side down, onto the grill. Wearing heatproof gloves, arrange the wrapped bricks on top of the turkey, with 3 across the breast and 1 across the drumsticks, or place the cinder block in the centre. Cover the grill and cook, checking every 5 minutes, until the skin is deep golden brown and crispy, about 10–15 minutes total.

9. Flip the turkey: Wearing heatproof gloves, carefully remove the bricks or cinder block, then flip the turkey over so that the skin side is up. Cover the grill and continue to cook until an instant-read thermometer registers 70°C (take the temperature in a few places, including the thickest part of the thigh and breast), which should take another 65–80 minutes. Replenish the coals if necessary.

10. Rest the turkey: Transfer the turkey to a cutting board, tent it with foil, and let it rest for at least 30 minutes before carving.

11. Note on seasoning: The turkey can be seasoned with dry brine ideally 2 days in advance but can be prepared up to 3 days ahead. Keep it chilled until ready to cook.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.