Categories: Poultry- Turkey

Ingredients

• 3 Tbsp. smoked paprika
• 3 Tbsp. smoked salt or coarse sea salt *
• 2 Tbsp. packed brown sugar
• 2 tsp. ground cumin
• 1 tsp. chipotle chile powder
• 1 tsp. pepper
• 3 cups water
• 1 cup bourbon or additional water
• 1 (10 to 12 lb.)turkey
• 2 Tbsp. vegetable oil
• Barbecue Sauce:
• 1/2 cup strong coffee
• 1/2 cup ketchup
• 2 1/2 Tbsp. honey
• 2 Tbsp. brown mustard
• 1 Tbsp. cider vinegar
• 2 tsp. hot pepper sauce
• 1 tsp. fine sea salt
• 1/2 tsp. pepper

Directions

1. Combine paprika, smoked salt, chipotle chile powder and 1 tsp. pepper in medium bowl. Stir in water and bourbon stirring until salt and sugar dissolve.

2. Place turkey in jumbo (2 gallon) resealable plastic bag. Pour in bone mixture, seal bag and place upright in large bowl. Refrigerate 12 to 24 hours.

3. Meanwhile, combine barbecue sauce ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, simmer 5 minutes or until slightly thickened. (Sauce can be made 1 month ahead, cover and refrigerate.)

4. When ready to grill, set up grill as follows:

5. For charcoal grill: Heat coals in center of grill to medium heat. Divide coals, placing half on each side of grill, leaving center open. (You will have to replenish the coals about every hour).

6. For gas grill: Light two outside sections, leaving middle section unlit (three-burner grill). Or light on side and leave other unlit (two-burner grill). Heat on high until hot. Reduce heat to medium.

7. Place roasting rack in large metal roasting pan (disposable foil pan is fine); coat rack and pan with cooking spray. Remove turkey from brine, discard brine. Pat turkey dry. Tuck wing tips behind turkey, place breast side up on rack. Brush with oil. Place roasting pan on grill away from heat.

8. Grill, covered, 2 hours 15 minutes. Brush with barbecue sauce, grill an additional 45 minutes to 1 hour 15 minutes or until internal temperature of thickest part of thigh reaches 170 degrees, brushing with barbecue sauce every 15 minutes and covering loosely with foil if browning too quickly. (Temperature gauge on grill should register between 325 degrees and 350 degrees during grilling.) Remove turkey, covered loosely with foil; let stand 20 minutes before serving.

9. Meanwhile, remove and discard fat from pan drippings. Serve turkey with remaining barbecue sauce and pan drippings, if desired.

10. *Smoked salt is coarse salt that has been smoked over wood fires, giving it a smoky taste and appearance. It can range in color from pale brown to almost black.

Email to a friend | Print this recipe | Back