OK here goes...its Thanksgiving and we just can't take the same old bird this year. Its 2009...it's about time we get our 'Thanksgiving Mojo on' and roast some bird...no matter how big. Turkey is a challenge because ...well....it's Freakin' Huge! Ok...so lets take a step back: The classic Pollo a la Brasa recipe could not possibly penitrate the massivness that is the North American Turkey. How can we get to the soul of this meat without over marinading?....ah....BRINE!! Because we are brining the bird in advance of applying the Pollo a la Brasa paste; we'll make a couple of adjustments: First, we will dial back the salt in the paste recipe. Next we'll want to replace the traditional Pollo a la Brasa Aromatics with those more reminicent of a North American Thanksgiving. Let us know if you had the balls to switch it up this year and took your turkey to the Brasa. Please experiment and let us know how it goes. Remember one thing as always: this is supposed to be a paste, so keep you liquids to a minimum. In our Substitutions section, we offer some tips on how to acheive the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients.
Combine all Brine ingredients in a pot except the ice water and bring to a boil.
Stir to disolve solids. Remove from heat
Rinse the Turkey well inside out, pat dry, cut off excess fat, tuck the wings<
Cool. Late at night immerse Turkey in Brint with the remainig Ice. Store in a cool place for 6-12 hours<./p>
Combine the remaining ingredients in an upright mixer (or in a bowl if using an Immersion blender)
Pulse mixture until you have a paste. If necessary, thin the mixture with water or more lemon juice.
Taste it. Add more lemon juice, beer, and salt accordingly. Remember to keep the salt to a minimum because of the Brine.
Rub the turkey with mixture inside and out, making sure you covered all parts of the turkey. Flavoring cannot naturally penetrate turkey skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.
Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 4-6 hours.
Prepare your Grill (or Oven if you are a Thanksgiving purist). We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the turkey. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor. *See tips below
Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. The Turkey should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*. *See tips below
When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad. See our post on quatering chicken here
Comments
Watch Naruto Episode and Naruto Shippuden Weekly Update!!
Its influence and flavors are reaching other continents and competing with the best kitchens of the world, such as Chinese, Italian and French. For this reason, events like Mistura 2009 were well attended, attracting more than 150,000 to taste countless preparations of food.
Add comment
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”