An Expert's Guide to the Perfect BBQ’d Turkey
Ready for a BBQ experts recipe for a full turkey made on your grill or smoker? This one is sure to please! Check out Grill Masters Club contributor and grilling expert Sammy Bromberg (IG@beardedbbqboys) to see how he fires up the perfect bird.
BBQ Turkey
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Category
BBQ
Cuisine
American
Follow these simple steps to create an incredible BBQ turkey on your grill or smoker.
Sammy Bromberg
Ingredients
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1 turkey (12-14lbs)
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1 cup olive oil
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½ cup apple cider vinegar
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½ cup Worcestershire sauce
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¼ cup hot sauce
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¼ cup soy sauce
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2 Tbsp garlic powder
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2 Tbsp onion powder
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2 Tbsp paprika
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2 Tbsp dried thyme
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2 Tbsp dried oregano
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2 Tbsp dried basil
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1 Tbsp cumin
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1 Tbsp black pepper
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1 Tsp salt
Directions
Homemade Rubs and Marinade
In a small bowl, mix together the olive oil, apple cider vinegar, Worcestershire sauce, hot
sauce, and soy sauce to create the marinade. (Or substitute the Fat Boy Creole Butter
Marinade.)
In a separate small bowl, mix together the garlic powder, onion powder, paprika, thyme, oregano, basil, cumin, black pepper, and salt to create the Cajun rub. (Or substitute the Fat Boy Cajun Rub.)
Grill Instructions
Fire up the grill to 425°F.
Rinse the turkey and pat it dry with paper towels.
Use a needle or a meat injector to inject the marinade into the breast and thighs of the turkey.
Rub the Cajun rub all over the outside of the turkey, making sure to coat it evenly.
Place the turkey in a roasting pan and roast it for about 15 minutes.
Lower the grill temperature to 350°F and continue roasting the turkey for about 2-2.5 hours, or until the internal temperature reaches 165°F.
Remove the turkey from the grill and let it rest for about 15-20 minutes before carving.
Smoker Instructions
Preheat your smoker to 250°F.
Remove the turkey from the marinade and pat it dry with paper towels.
Use a needle or a meat injector to inject the marinade into the breast and thighs of the turkey.
Rub the Cajun rub all over the outside of the turkey, making sure to coat it evenly.
Place the turkey in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
Remove the turkey from the smoker and let it rest for about 20-30 minutes before carving.
Recipe Note
Check out our friends over at www.BestNaturalBBQ.com and pick up their Fat Boy Cajun Rub,and their Fat Boy Creole Butter Marinade as the injection, and get yourself set up for an unbelievably great BBQ’d turkey. These products and more are also available in the "A Low and Slow Thanksgiving" bbq box from Grill Masters Club.
