Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- kosher salt
- freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, divided
- 1 large garlic clove, minced
- one 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
- vegetable oil, for grill grates
- 2 bunches young chicory such as escarole or frisã©e, trimmed and cut in half lengthwise
- 4 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
- gas or charcoal grill
A Simple Yet Elegant Grilled Turkey Feast
As a busy professional woman, I always appreciate recipes that deliver maximum flavor with minimum fuss. This Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory is a perfect example. The beauty of this dish lies in its simplicity; the star is the turkey, beautifully grilled and bursting with flavor, enhanced only by the subtle seasonings of salt and pepper. It’s a testament to the quality of ingredients speaking for themselves, a philosophy I try to embrace both in my kitchen and in my life.
The preparation itself is surprisingly straightforward. Butterflying the turkey, a technique I've mastered over time, allows for even cooking and a delightfully crispy skin. The grilling process is relatively quick, giving me enough time to prepare the side dishes without sacrificing precious time on a busy weekday evening. The chanterelles, with their earthy aroma and beautiful golden hue, add a touch of sophisticated elegance to the rustic charm of the grilled turkey and chicory.
The Chicory: A Taste of Italy
I discovered my love for chicory during a formative period working in Italy. Its slightly bitter bite perfectly complements the richness of the turkey and the earthiness of the mushrooms. The grilling process brings out the best of its natural flavors, adding a subtle char that is both visually appealing and deliciously savory. It's a simple side dish, yet it elevates the entire meal to a new level of culinary sophistication.
The Mushrooms: A Culinary Jewel
The chanterelles are, of course, the pièce de résistance. If you can't source chanterelles, don't fret; other wild mushrooms would work equally well. The sautéing process brings out their deep, earthy flavors, and the resulting glaze adds a luscious touch to the plate. The contrast between the tender, juicy turkey, the slightly bitter chicory, and the intensely flavorful mushrooms creates a harmonious balance of taste and texture.
A Meal for Any Occasion
This recipe is incredibly versatile. It's perfect for a relaxed weekend brunch, a sophisticated dinner party, or a celebratory feast. The preparation time is surprisingly short, leaving you more time to focus on what truly matters – enjoying the company of loved ones and savoring the flavors of this exceptional meal. The ease of the recipe is also a huge plus for me; it allows me to create something special without spending hours in the kitchen, a quality I highly value.
Beyond the Recipe: A Reflection on Simplicity
This Butterflied Turkey a la Parrilla is more than just a recipe; it's a reflection of my personal approach to cooking and life. I believe in the power of simplicity – in letting the natural flavors of quality ingredients shine through. This dish embodies that philosophy perfectly. It's a testament to the idea that sometimes, the most memorable meals are the ones that require the least amount of fuss and the most attention to detail.
It's a recipe I return to time and again, and I hope it becomes a cherished addition to your own culinary repertoire. The combination of crispy turkey, subtly bitter chicory, and rich, earthy mushrooms is a symphony of flavors that never fails to impress. Enjoy!
Step-by-step
- 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.
- 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 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.
- 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 sauté, stirring occasionally, until it softens, about 8 minutes.
- Add the garlic and sauté 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 sauté 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.
- 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.
- Cut the turkey into serving pieces and serve with the mushrooms and chicory.
