Grilled Caribbean Turkey with Plum Chutney

Votes: 2

Time: 3 hours 55 minutes
Complexity: easily
Servings: 8 - 10

To give turkey a Caribbean flavor, simply rub it with a sweet and spicy spice blend and grill it. To do this, combine brown sugar with cayenne pepper, ginger, garlic, and other aromatic spices and rub it all over the butterfly-style turkey. You can open the turkey yourself by cutting off the backbone and flattening the turkey so the breast forms the center of the butterfly, or ask the butcher to do this for you. This method cooks the meat more evenly, makes it juicy, develops a golden, crispy crust, and, finally, makes it easier to grill. Serve your grilled Caribbean turkey with an equally flavorful plum chutney.

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:

1 turkey weighing 5.5 - 6.5 kg, butterflyed by a butcher*
1 kg plums, cut into 1 cm pieces.
1 large shallot, finely chopped
0.5 cup finely chopped dried apricots
0.5 cup brown sugar
1/3 cup red wine vinegar
1 tbsp grated peeled ginger
1 tbsp chopped thyme
2 tsp yellow mustard seeds
0.5 tsp ground allspice
0.5 tsp ground coriander
1/4 tsp cayenne pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Rub the turkeyIn a small bowl, combine brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne pepper, garlic, and 2 teaspoons salt. Pat the turkey dry with paper towels. Rub the entire surface with vegetable oil, then with the spice mixture. Let it sit at room temperature for 30 minutes before roasting.
Preheat grill to medium-high heat and prepare indirect heat.On a charcoal grill, rake the coals to one side; on a gas grill, turn off half the burners. Grease the grill grate with vegetable oil.

Prepare the turkeyPlace the turkey on the grill, skin-side up, with the legs facing the hotter side (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 1/2 to 3 hours. Transfer to a cutting board and let the turkey rest for 15 minutes.
Meanwhile, prepare the chutney.In a medium saucepan, combine the plums, shallots, dried apricots, brown sugar, vinegar, ginger, thyme, mustard seeds, allspice, coriander, cayenne pepper, and 1 teaspoon salt. Bring to a simmer over medium heat and cook until the plums are tender and the liquid has thickened, 10 to 15 minutes. Remove from heat and let cool. Serve the chutney with the turkey.

Note *

If you're grilling a turkey on a charcoal grill, you'll need 2-2.5 kg of charcoal. To maintain heat, add a few briquettes every 30 minutes..