Rubbed Turkey with Mango Salsa
3 green onions
5 tbsp olive oil - divided
4 fresh mango - peel, finely diced
1 jalapeno pepper - finely diced
3 tbsp lime juice
3 tbsp chopped fresh cilantro
1 1/2 tbsp ancho chile powder, *
1 tbsp ground coriander
1 1/2 tsp packed light brown sugar
1 1/2 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1 tsp salt
1 tsp black pepper
12 pounds turkey
Preheat outdoor grill for high heat. Brush green onions with 1
tablespoon of the oil and season with salt and pepper. Grill 2 minutes on each
side. Remove, thinly slice and place in a large bowl with mangoes, jalapeno,
lime juice and the 3 tablespoons oil. Stir gently, yet thoroughly to blend.
Season with salt and pepper and stir in the cilantro. Cover with plastic wrap
and set aside.
Prepare outdoor grill for cooking.
In a small bowl, combine ancho powder and the next 9
ingredients (ancho powder through black pepper)
Remove giblets and neck from neck and body cavities of the
turkey. Drain juices and dry turkey with paper towels. Turn wings back to hold
neck skin in place. Untuck legs. Loosen skin over breast and legs of turkey by
gently sliding hand under skin. Rub the flesh with the ancho powder mixture.
Return legs to the tucked position. Brush turkey, including back side, with the
remaining 1 tablespoon olive oil.
Place turkey, breast up, on cook grate over drip pan. Cover
grill and cook turkey to an internal thigh temperature of 180°F and breast
temperature of 170° on a meat thermometer, about 2-1/4 to 2-3/4 hours.
When turkey is done, remove from grill and let stand 15
minutes before carving. Serve with mango salsa.
NOTE: Ancho powder may be found at Hispanic or gourmet markets
Cooking time - over 1 hour
Yield - 16 servings