1 whole turkey
3 - 4 potatoes
2 - 3 sweet potatoes

For the overnight brine

Water
Chimichurri mix
Maldon salt
bay leaf
fresh oregano
cayenne chilies
rosemary

For the cooking brine

Water
garlic
half an onion
lemon skin
fresh oregano
dried thyme
Maldon salt
A sprig of rosemary (for
splashing the turkey)

For the gravy

The neck, spine and tip of the
wings of the turkey
bay leaves
celery
chopped carrot
4 or 5 garlic cloves
half an onion
2 tbsp butter
2 tbs flour

1 - Before cooking the turkey, we would need it to rest in our homemade overnight brine for 18 hours.

For the overnight brine: Add water on a pot. Add the Chimichurri mix and Maldon salt. Add bay leaf, fresh oregano, and cayenne chilies. For an earthy flavor, add rosemary. Leave it to simmer for a few minutes. Once your brine boils, pour it into your container and dip the turkey in it.
Note: before putting the turkey into the brine, take out all the gizzards.

2 - For the turkey: After being in the brine for at least 18 hours, take it out. It is now ready to go on the grill.
Remove the excess of fat, trim the tip of the wings, and get rid of the spine. You will use this spine and the tip of the wings for the gravy.
Once you remove the spine from the turkey, this will allow you to open it “butterfly style” and place it on your asador or clamp grill. Place the chest on the top and the leg on the bottom. We want the legs to have a slightly higher inner temperature than the breast.
Start by cooking the turkey on the bone side for 2:30 to 3 hours on medium heat.
Tip: to measure the temperature is OK, you should be able to hover your hand over the clamp grill for about 6-8 seconds.

After 3 hours, flip the turkey and cook it on the skin side for 1 more hour. Then, place the asador or clamp grill as vertical as you can so you let the turkey rest for 20 minutes. The idea of letting it rest is for the turkey to have time to reabsorb all the juices.

3 - For the cooking brine: We will use this brine to splash the turkey during the cooking. Mix all the ingredients and bring them to the heat. Make a little sprig of rosemary, tie it, and use this to splash the brine on the turkey while cooking.

4 - For the gravy: Grab the neck, the spine, and the tip of the wings of the turkey. Add bay leaves, some celery, carrots, a few garlic cloves, and half an onion roughly chopped. Add water to cover. Get this broth straight to the fire for about 4 hours.
Next step is to make a roux. Use approximately 2 spoons of flour and 2 spoons of butter. Mix everything together over the fire. Once the flour is cooked, add the broth, making sure you use a colander to pour the liquid only. Bring it to a boil. Once it breaks the boil, it is going to thicken a little bit. Take it out from the fire and reserve.

5 - For the mashed potatoes: With your poker, make a “bed of embers” so you can place the potatoes on it.
Grab the potatoes and stab them with a knife to make holes in them. Dip the potatoes in the cooking brine solution you prepared before. Let them soak for a few seconds and take them to the bed of embers. Cook for about 1:30 to 2 hours. Once cooked, cut them in half, then scoop them to make the mash. Smash the potatoes and add butter to taste. Mix until you get a puree.

6 - For the sweet potatoes: Place directly over the bed of embers. Cook for about 1:30 to 2 hours.

7 - For the plating: Cut the turkey, starting with the legs and breast. Grab the mashed potatoes and, with the help of a spoon, create a little nest. Pour the gravy inside the potato puree nest.
Grab the sweet potatoes and cut them in half. Add a little parsley, some red onion slices, lemon zest, salt, lemon juice, and olive oil on top of them.

8 - Enjoy!