Grilled Butterfly Turkey with Yucatan Spices

Votes: 2

Time: 14 hours 10 minutes
Complexity: easily
Servings: 6 - 8

Before grilling, the turkey is brined and marinated overnight in a vibrant Mexican spice blend of citrus, annatto paste, oregano, coriander, and other aromatic herbs. Annatto paste is widely used in Mexico's Yucatan region and imparts a rich brown color to the roasted bird that will impress all your guests. Once rubbed with the spice blend, the turkey can be grilled immediately. But if you have time, it's better to marinate for an even more flavorful taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey

4 liters of water
2 tbsp. coarse salt
1 cup light brown sugar
1 turkey weighing 3.5 - 4.5 kg, butterflyed

Spice mix

0.5 cup annatto paste*
8 cloves garlic, peeled and crushed
3 tablespoons dried oregano, preferably Mexican
1.5 tsp ground coriander
1.5 tsp freshly ground black pepper
3/4 teaspoon coarse salt
1/4 tsp ground allspice
Juice of 3 limes (0.5 cup)
Juice of 1 orange (about 1/3 cup)
3 tablespoons extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, Annatto, oregano, coriander, allspice, lime juice, Orange juice

Cooking the dish according to the recipe:

Turkey:

The day before, combine 3 liters of water with salt and sugar in a large saucepan and heat, stirring to dissolve the salt and sugar. Remove from heat, add the remaining 1 liter of cold water, and stir. Set the brine aside to cool to room temperature.
Place the turkey in a large container and pour the brine over it. Cover and refrigerate for 4-5 hours. If you plan to brine the turkey overnight, use half the salt and sugar.

Spice mix:

Puree the annatto paste in a food processor and combine with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the citrus juices and olive oil and blend to form a paste. Drain the turkey and pat it dry. Rub the spice mixture all over the bird. Cover and refrigerate overnight.
Preheat your outdoor grill by preparing the direct and indirect heat zones. Place a drip pan under the grate on the indirect heat side.
Place the turkey breast-side up over the drip pan and roast, covered, until the meat is about halfway cooked through, about 50 minutes. Turn the turkey over and cook until a thermometer inserted into the thigh registers 165°F (76°C), about 50 minutes more.
Transfer the turkey to direct heat 10 minutes before it's done and rotate it to ensure even browning. Transfer the turkey to a cutting board, cover with foil, and let it rest for 10 minutes before carving.

Note *

Annatto paste is a Mexican condiment made from ground annatto seeds mixed with herbs (usually oregano) and spices. The orange-colored paste is usually pressed into bricks. Look for it in specialty stores and grocery stores.