Grilled Caribbean Turkey with Plum Chutney

Ingredients:

• 1 turkey weighing 5.5 - 6.5 kg, butterflyed by a butcher*
• 1 kg plums, cut into 1 cm pieces.
• 1 large shallot, finely chopped
• 0.5 cup finely chopped dried apricots
• 0.5 cup brown sugar
• 1/3 cup red wine vinegar
• 1 tbsp grated peeled ginger
• 1 tbsp chopped thyme
• 2 tsp yellow mustard seeds
• 0.5 tsp ground allspice
• 0.5 tsp ground coriander
• 1/4 tsp cayenne pepper

Preparation:

1. Rub the turkeyIn a small bowl, combine brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne pepper, garlic, and 2 teaspoons salt. Pat the turkey dry with paper towels. Rub the entire surface with vegetable oil, then with the spice mixture. Let it sit at room temperature for 30 minutes before roasting.
2. Preheat grill to medium-high heat and prepare indirect heat.On a charcoal grill, rake the coals to one side; on a gas grill, turn off half the burners. Grease the grill grate with vegetable oil.
3. Prepare the turkeyPlace the turkey on the grill, skin-side up, with the legs facing the hotter side (dark meat requires more heat). Cover the grill and roast until the turkey is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), 2 1/2 to 3 hours. Transfer to a cutting board and let the turkey rest for 15 minutes.
4. Meanwhile, prepare the chutney.In a medium saucepan, combine the plums, shallots, dried apricots, brown sugar, vinegar, ginger, thyme, mustard seeds, allspice, coriander, cayenne pepper, and 1 teaspoon salt. Bring to a simmer over medium heat and cook until the plums are tender and the liquid has thickened, 10 to 15 minutes. Remove from heat and let cool. Serve the chutney with the turkey.
   
   Note *
   
   If you're grilling a turkey on a charcoal grill, you'll need 2-2.5 kg of charcoal. To maintain heat, add a few briquettes every 30 minutes..