Ingredients
Ingredients
15 lb. Turkey, brined & dried
3 Onions, 2-1/2 quartered, 1/2 diced
2 Oranges, quartered
Glaze (made the day before)
1 can Chipotle Peppers in sauce
1-1/2 tsp. dried Ancho Pepper
1 tbsp. Sea Salt
1 tsp. ground White Pepper
3 Green Onions, chopped
1 tsp. Turmeric
1 tsp. Cumin
2 Cloves Garlic
Olive Oil
Preparation
Glaze Mix dry ingredients in a small bowl. Stem & scrape seeds from Chipotle peppers & dice pepper meat. Add chopped Green Onions, Garlic & dry ingredients. Refrigerate overnight. If you’d like, place additional Chipotle peppers with sauce inside turkey.
Turkey Preparation 2 days before: Rinse & brine turkey for 24 hours.
1 day before: Remove turkey from brine, pat dry & return turkey to fridge.
Start the charcoal with a charcoal starter can. Spread additional charcoal in the grill. Pour burning charcoal over the bed of cold charcoal.
Option: Add water or beer soaked hickory chips to charcoal.
Spread a couple of Tablespoons of Olive Oil in foil pan. Stuff turkey with quartered onions & oranges. Place any that won’t fit into foil pan with the turkey.
Spread a portion of the glaze over the surface of the turkey. Cover with foil and place on grill over coals. Add charcoal as required.
Remove foil cover after 1 hour of grilling. Add glaze to turkey as you’d like. Continue to grill until turkey reaches 170° on thickest part of breast. Remove from grill & enjoy!
