Thanksgiving turkey on the BBQ

Well since its thanksgiving weekend I decided to BBQ a fresh turkey. I got inspired by the recipe that my friend John Setzler from the Kamado Joe cooking channel. I decided to do some minor modification to his recipe. Cooking a Turkey on the BBQ is quite easy as long as you can cook it indirect. Well let’s get grilling shall we.

Ingredients:

• 1 fresh turkey
• 2 TBSP Tasty Licks Savory Poultry Seasoning and Herb Blend
• 3 TBSP Bone Suckin’ Sauce Seasoning & Rub
• 1 TBSP Parsley (Fresh is better)
• 1 TBSP Fresh Ground Black Pepper
• ¼ cup Salted Butter
• A little bit of extra butter to rub bird with
• ¼ cup Bacon Fat (when you cook bacon save and refrigerate the bacon fat)
• 1 cup Chicken Broth
• ½ tsp garlic powder
• ½ tsp onion powder
• 4 garlic cloves chopped
• 2 onions cut in four pieces

Direction:

1. Rinse turkey under cold water and pat dry with paper towel and place turkey in foil pan;

2. In a bowl mix the parsley, Tasty Licks Savory Poultry Seasoning and Herb Blend, Bone Suckin’ Sauce Seasoning & Rub, and Black pepper;

3. Message the skin of the turkey with some butter and loosen the skin so you can also rub under neat the skin;

4. Apply a generous layer of rubs all over and underneath the skin and into the turkey cavity;

5. In a bowl place the butter, bacon fat, garlic powder, onion powder, and chicken broth. Now microwave it approximately 3 minutes till the butter and bacon fat is well melted. Take bowl out of microwave and mix well with fork. This is your injection mixture;

6. Now with the injection mixture you made above inject the turkey breast, thighs, wings back, etc..;

7. After injecting turkey put a saran wrap over the pan and place turkey in refrigerator for 3 hours so it has time to absorb all the flavors from the injection and rub;

8. After three hours pre-heat BBQ for indirect cooking at 250 degrees Fahrenheit;

9. I will also apply 3 cherry wood chunks to the hot coals (don’t use to much because poultry accept smoke real easy and you don’t want to overpower it with smoke flavor);

10. I will use my Kamado Joe Heat deflector for indirect cooking (I like to cover my heat deflector with foil it makes it a lot easier to clean after);

11. Before placing the turkey on the BBQ I will stuff the cavity with onions and garlic cloves;

12. I will smoke the bird for 1 hour at 250ºF then I will ramp up the temp to 350 ºF for 2-3 hours or until the internal temp of bird reaches 165 degrees Fahrenheit (when testing your bird with a temperature thermometer ensure you use a good quality one like the Thermapen or the Maverick PT-100).

13. When ready foil the turkey for 15 minutes so it can rest and re-take its moisture.

Note: For propane and gas BBQERS you can grill your turkey indirect on the gas grill by turning on only one element and by placing the turkey on the side that of the grill that is off. For smoking you can put wet wood chip in foil packs an puncture holes in foil pack and place directly on element.

Enjoy and Bon Appetite!