Name: Grilled Vinegar Turkey With Chiles and Rosemary
Yield: 8 - 10 Servings
Ingredients: 6 Tbsp. Diamond Crystal or 3 Tbsp. plus 1½ tsp. Morton kosher salt; 3 Tbsp. paprika; 2 Tbsp. light or dark brown sugar; 1 Tbsp. freshly ground black pepper; 1¼ tsp. ground cinnamon; 1 12–14-lb. turkey, backbone removed, halved along breastbone; 3 Tbsp. extra-virgin olive oil, plus more for grill; 2 red Fresno chiles or jalapeños, thinly sliced; 2 cups sherry vinegar or red wine vinegar; 2 Tbsp. light or dark brown sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 6 large sprigs rosemary; ½ cup (1 stick) unsalted butter, cut into 1" pieces; 1 Tbsp. Worcestershire sauce

A platter of carved roasted turkey with a bowl of chile vinegar at the center for dipping.

Photo by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio

Cutting the turkey in half dramatically reduces the cook time. Brine the night before and you’ll be able to get it on the table after just an hour and a half or so on the grill. If you aren’t up for tackling the butchery yourself, most butchers will do it for you. Our recipe is inspired by the vinegar chicken at Bernie’s in Greenpoint, Brooklyn.

Recipe notes