Arteflame Grilled Turkey with Dry Brine and Turkey Broth

Enjoy a delicious, crispy-skinned, and juicy turkey prepared on the Arteflame Grill. This recipe includes a dry-brining technique for maximum flavor, as well as a homemade turkey broth that adds richness to your basting and gravy.

Dry-Brine the Turkey (24 Hours in Advance)

Ingredients:

• 3 tablespoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon freshly ground black pepper
• 1 (14-16 lbs) fresh turkey (raised without antibiotics or steroids, not kosher or pre-salted)

Instructions:

1. Mix the Brine: In a small bowl, combine the salt, thyme, sage, and black pepper.

2. Prepare the Turkey: Remove the turkey from its packaging, and set aside the neck and giblets for the broth. Place the turkey on a wire rack set over a sheet pan. Discard any plastic or metal cages and pop-up thermometers. Pat the turkey dry with paper towels.

3. Loosen the Skin: Carefully loosen the skin over the breast and thighs using your hands, being mindful not to tear it.

4. Apply the Brine:

   • Sprinkle 2 teaspoons of the salt mixture inside the turkey cavity.
   • Rub 1 teaspoon of the brine mixture under the skin onto the meat of the thighs.
   • Rub 3 teaspoons of the brine mixture under the skin onto the meat of the breasts.
   • Sprinkle the remaining salt mixture over the entire exterior of the turkey, including the wings.

5. Prepare for Refrigeration: Bend the wings back and tuck them under the breast. Place the turkey breast-side up on the wire rack in the sheet pan, and refrigerate uncovered for 24 hours.

Prepare the Turkey for Grilling

Ingredients:

• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 large yellow onion, cut into 8ths
• 1 large orange, cut into 8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 cups turkey stock (recipe below)
• Spray bottle for basting

Instructions:

1. Remove from Fridge: Take the turkey out of the refrigerator. Mix the melted butter and olive oil, then rub this mixture all over the turkey.

2. Stuff the Turkey: Stuff the cavity with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks and wings together with kitchen string.

3. Choose Your Grilling Method:

   • Rotisserie Method: If using the Arteflame Rotisserie, tie the legs and wings securely to the body. Attach the turkey to the rotisserie spit and grill until the internal temperature reaches 165°F when checked in the thickest part of the thigh, avoiding the bone. Baste the turkey occasionally with turkey stock using a spray bottle.

   • Deconstructed Method: Alternatively, deconstruct the turkey into separate pieces (breast, thighs, legs, wings) and grill them individually. This method allows you to cook the white and dark meat to perfection. Start by cooking the pieces on the flat cooktop until they reach the desired internal temperature, then finish by searing them directly on the grill grate to achieve a crispy, golden-brown skin.

4. Rest: Once the turkey is fully cooked, let it rest for 20 minutes before carving.

Make the Turkey Broth (Make Ahead)

Ingredients:

• 1 tablespoon olive oil
• Turkey neck and giblets (plus 2 turkey backs, skin removed – optional)
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 4 cups chicken stock (or low-sodium chicken broth)
• 4 cups water

Instructions:

1. Heat the Oil: Heat the olive oil in a large saucepan on the Arteflame cooktop. Adjust the saucepan position on the cooktop to achieve the perfect temperature using the various heat zones.

2. Brown the Turkey Parts: If using turkey backs, brown them in the pan for 2 minutes. Add the turkey neck, heart, and gizzard, and sauté until lightly browned, about 1 minute.

3. Cook the Vegetables: Add the chopped carrot, onion, celery, and bay leaf to the pan, and sauté until softened, about 4-6 minutes.

4. Simmer the Broth: Pour in the chicken stock and water. Bring to a boil, then reduce to a simmer. Let the broth simmer until reduced to about 6 cups, approximately 1 hour.

5. Strain and Reserve: Strain the broth into a clean pot or large measuring cup. Reserve 4 cups for making gravy and transfer 2 cups into a spray bottle for basting the turkey during grilling.

Alternatives and Variations

1. Herb-Infused Butter

For extra flavor, mix chopped fresh herbs (like rosemary, sage, and thyme) into the melted butter before rubbing it on the turkey. This will infuse the turkey with aromatic herb flavors as it grills.

2. Citrus and Herb Brine

Add more citrus by including lemon and lime slices in the turkey cavity along with the orange. This adds brightness and a slightly tangy flavor to the turkey.

3. Smoky Paprika Rub

For a smoky, slightly spicy twist, add smoked paprika and a pinch of cayenne pepper to the dry brine. This will enhance the turkey's flavor with a subtle heat and smokiness.

4. Apple Cider Brine

Replace the traditional brine with an apple cider brine for a sweeter, fruitier flavor. Mix apple cider, salt, brown sugar, and spices, then brine the turkey in this mixture for 12-24 hours.

5. Gravy Variations

Enhance your gravy by adding a splash of white wine or bourbon, or incorporate sautéed mushrooms for a rich, earthy flavor.

Best Pairings

Side Dishes

• Grilled Vegetables: Pair the turkey with grilled Brussels sprouts, carrots, or sweet potatoes for a complete meal.
• Stuffing: A classic sausage or cornbread stuffing cooked on the Arteflame grill complements the smoky flavors of the turkey.
• Cranberry Sauce: The tartness of cranberry sauce provides a perfect contrast to the rich, savory turkey.

Drinks

• Wine: Pair with a full-bodied red wine like Cabernet Sauvignon or a crisp white like Chardonnay.
• Beer: A robust amber ale or a malty brown ale pairs well with the turkey’s rich flavors.
• Non-Alcoholic: For a refreshing option, try apple cider or sparkling water with a splash of cranberry juice.

Dessert

• Pumpkin Pie: The creamy sweetness of pumpkin pie is a classic finish to a turkey dinner.
• Apple Crisp: A warm apple crisp with a scoop of vanilla ice cream complements the flavors of the turkey and adds a cozy, comforting touch.

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Enjoy your beautifully grilled turkey with crispy skin and juicy meat, made even more flavorful with the Arteflame Grill. Whether you choose to cook the turkey whole on the rotisserie or deconstruct it for individual grilling, this recipe guarantees a delicious result perfect for any special occasion.