The Best Bbq Turkey Recipe: Smoky, Juicy And Delicious

July 01, 2023 Post a Comment

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Grilled Whole Turkey recipe from www.epicurious.com

Description

Thanksgiving is around the corner, and if you're tired of the same old roasted turkey, it's time to switch things up. This BBQ turkey recipe is a game-changer that'll leave your guests wanting more. The bird is brined, rubbed with spices, smoked over charcoal, and basted with butter to create a smoky, juicy, and flavorful turkey that'll be the star of your holiday table.

Prep Time

The prep time for this BBQ turkey recipe is a little longer than a traditional turkey due to the brining process. You'll need to brine the turkey for at least 8 hours, but preferably overnight. The actual prep time for the turkey is about 30 minutes.

Cook Time

The cook time for this BBQ turkey recipe is about 4-5 hours, depending on the size of your bird. You'll need to monitor the temperature of the turkey to ensure it's cooked properly.

Ingredients

For the brine:

1 cup kosher salt
1 cup brown sugar
2 oranges, sliced
2 lemons, sliced
6 bay leaves
2 sprigs of rosemary
1 tablespoon black peppercorns
2 gallons cold water

For the rub:

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper

For the basting butter:

1 cup unsalted butter
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup chicken stock

Equipment

You'll need a few pieces of equipment to make this BBQ turkey recipe:

A charcoal grill
A chimney starter
Charcoal
Hickory wood chunks
A drip pan
A meat thermometer
A basting brush

Method

1. In a large pot, combine the brine ingredients and stir until the salt and sugar are dissolved. 2. Remove the giblets and neck from the turkey and place it in the brine. Make sure the turkey is completely submerged in the brine. Cover the pot and refrigerate for at least 8 hours, or overnight. 3. Remove the turkey from the brine and pat it dry with paper towels. 4. In a small bowl, combine the rub ingredients and mix well. Rub the spice mixture all over the turkey, including under the skin and inside the cavity. 5. Prepare the grill for indirect grilling. Light a chimney starter full of charcoal and let it burn until the coals are covered with white ash. Place the coals on one side of the grill and place a drip pan on the other side. 6. Add a few hickory wood chunks to the charcoal and place the turkey on the grill, breast side up, over the drip pan. 7. Cover the grill and let the turkey smoke for 2-3 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh. 8. While the turkey is smoking, prepare the basting butter. In a small saucepan, melt the butter over medium heat. Add the apple cider vinegar, honey, and chicken stock and whisk until well combined. 9. After the turkey has smoked for 2-3 hours, start basting it with the butter every 30 minutes until it's fully cooked. 10. Remove the turkey from the grill and let it rest for 20 minutes before carving.

Notes

Make sure you use a meat thermometer to ensure the turkey is cooked to the proper temperature. Also, be careful not to over-smoke the turkey, as this can make it bitter.

Nutrition Info

This BBQ turkey recipe serves 12 people with the following nutrition information per serving:

Calories: 547
Protein: 74g
Fat: 24g
Carbohydrates: 2g
Fiber: 0g
Sugar: 2g
Sodium: 461mg

Recipe FAQ

Q: Can I use a gas grill instead of charcoal? A: You can, but you won't get the same smoky flavor. Q: Can I use a different type of wood for smoking? A: Yes, you can use any type of wood you like, but hickory is a classic choice for poultry. Q: Can I brine the turkey for more than 24 hours? A: No, brining the turkey for too long can make it too salty.

Recipe Tips

- If you're short on time, you can skip the brining process. However, brining adds flavor and moisture to the turkey, so it's worth the extra effort. - Use a digital meat thermometer to monitor the temperature of the turkey. This will ensure it's cooked to the proper temperature and prevent it from drying out. - If you don't have a drip pan, you can use a disposable aluminum pan instead. - Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute and makes for a juicier turkey.