Butterflied Turkey A La Parrilla With Chanterelles

Name: Butterflied Turkey A La Parrilla With Chanterelles And Grilled Chicory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour; Kosher salt; freshly ground black pepper; Vegetable oil, for grill grates; 2 bunches young chicory such as escarole or frisee, trimmed and cut in half lengthwise; 4 tablespoons unsalted butter, divided; 2 tablespoons extra-virgin olive oil, divided; 1 large shallot, finely chopped; 1 large garlic clove, minced; 1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger; 1/4 cup chopped fresh flat-leaf parsley; Gas or charcoal grill

Servings: persons

One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
Kosher salt
freshly ground black pepper
Vegetable oil, for grill grates
2 bunches young chicory such as escarole or frisee, trimmed and cut in half lengthwise
4 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
1 large garlic clove, minced
1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
1/4 cup chopped fresh flat-leaf parsley
Gas or charcoal grill

1
With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.
2
Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165u00b0F, 10 to 15 minutes more. Transfer to a platter and let rest.
3
Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and saute, stirring occasionally, until it softens, about 8 minutes. Add the garlic and saute until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and saute until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.
4
While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.
5
Cut the turkey into serving pieces and serve with the mushrooms and chicory.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour, Kosher salt, freshly ground black pepper, Vegetable oil, for grill grates, and more.

Yes, Butterflied Turkey A La Parrilla With Chanterelles And Grilled Chicory falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Turkey A La Parrilla With Chanterelles And Grilled Chicory

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions