To give the turkey the flavor of a Caribbean dish, just grate it her sweet-spicy mix of spices and grill. For this mix brown sugar with hot pepper, ginger, garlic and other aromatic spices and rub over the entire surface of the carcass, cut by a butterfly. You can beautifully open a turkey yourself, cutting her spine and flattening the carcass so that the breast is middle of the “butterfly”, or ask for it in the meat department. At in this method of cutting meat is more evenly baked, it becomes juicy, covered with a golden crisp and finally so just more convenient to fry. Serve Grilled Turkey Caribbean style with the same interesting plum flavor чатни. 
Time: 3hour. 55 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 turkey weighing 5.5 – 6.5 kg., Butcher butterfly *
- 1 kg. plums, cut into pieces of 1 cm.
- 1 large shallot, finely chopped
- 0.5 tbsp. finely chopped dried apricots
- 0.5 tbsp. brown sugar
- 1/3 Art. red wine vinegar
- 1 tbsp. l grated peeled ginger
- 1 tbsp. l chopped thyme
- 2 tsp yellow mustard seeds
- 0.5 tsp ground allspice
- 0.5 tsp ground coriander
- 1/4 tsp cayenne pepper
Recipes with similar ingredients: turkey, chutney sauce, plums, dried apricots, ginger root, shallots, wine vinegar, mustard seed, allspice, coriander, ground cayenne pepper, thyme
Recipe preparation:
- Grate turkey: mix brown in a small bowl sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne pepper, garlic and 2 tsp. salt. Get wet turkey wipes to dry. Rub the entire surface with vegetable oil, and then a mixture of spices. Leave at room temperature 30 minutes before frying.
- Preheat the grill to moderate heat and prepare indirect heat zone: on a charcoal grill, rake the coals into one side; On a gas grill, turn off half of the burners. Grease grill with vegetable oil.
- Cook the turkey: lay the turkey on the wire rack with your skin up and legs facing the hotter side (dark meat need more heat). Cover the grill and fry until the turkey is golden brown, and a thermometer inserted into the very the thick part of the thigh will not show a temperature of 74 ° C, 2.5-3 hours. Settle on a cutting board and let the turkey rest 15 minutes.
- Meanwhile, make chutney: in a medium saucepan size mix plums, shallots, dried apricots, brown sugar, vinegar, ginger, thyme, mustard seeds, allspice, coriander, cayenne pepper and 1 tsp. salt. Bring to a boil over medium heat and cook, until the plums become soft and the liquid thickens, 10-15 minutes. Remove from heat and let cool. Serve chutney to Note: * If you are grilling a turkey on a charcoal grill, you will need 2 – 2.5 kg. charcoal. To keep the heat add several briquettes every 30 minutes.
