Spicy Grilled Turkey with Plum Chutney

Votes: 2

Time: 3 hours 55 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 709, total fat 24 G., saturated fats 6 G., proteins 92 G., carbohydrates 28 G., fiber 2 G., cholesterol 301 mg, sodium 1663 mg, sugar 24 G.

This sweet and spicy Indian chutney adds flavor to any meat dish. Simmer plums with mustard seeds, thyme, allspice, and shallots for a delicious sauce to pair with juicy, crisp-skinned grilled turkey.

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:

900 g plums, cut into 1 cm pieces.
1 large shallot, finely chopped
0.5 cup chopped dried apricots
0.5 cups tightly packed light brown sugar
1/3 cup red wine vinegar
1 tbsp. grated peeled ginger root
1 turkey weighing 5.5-6.5 kg, butterflyed
1 tbsp chopped fresh thyme
2 tsp. yellow mustard seeds
0.5 tsp ground allspice peas
0.5 tsp ground coriander
1/4 tsp cayenne pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, plums, dried apricots, ginger root, wine vinegar, thyme, mustard, allspice, coriander, ground cayenne pepper

Cooking the dish according to the recipe:

Prepare the turkey:

In a small bowl, combine brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne pepper, garlic, and 2 teaspoons of salt. Pat the turkey dry with paper towels. Rub the turkey with vegetable oil, then rub with the spice mixture. Let it sit at room temperature for 30 minutes before grilling.
Preheat the grill to medium-high heat, preparing the indirect heat zone: on a charcoal grill, rake the coals to one side; on a gas grill, turn off half the burners. Brush the grill grate with vegetable oil. Place the turkey on the grate, skin-side up, with the legs closest to the hot side of the grill (dark meat requires more heat).

Cover the grill and roast until the turkey is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 2 to 3 hours. Transfer the turkey to a cutting board and let rest for 15 minutes.
Meanwhile, prepare the chutney.:

Combine plums, shallots, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne pepper, and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until plums are tender and the juices have thickened, 10-15 minutes. Remove from heat and let cool. Serve the turkey with chutney.
If you're grilling turkey on a charcoal grill, you'll need 2-2.3 kg of charcoal. Add a few new briquettes every 30 minutes to maintain the heat.