Name: Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory
Cook time: 35 minutes
Total time: 1 hour
Yield: Makes 8 to 10 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 frisée, 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

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Butterflied Turkey a la Parrilla with Chanterelles and Grilled ChicoryDavid Cicconi, food styling by Genevieve Ko

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken.

I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.

Recipe notes

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