There have been some requests that I spill my guts over this BBQ turkey recipe, and yes it is extremely moist. As in, perfectly moist! Not too dry, and not sopping wet or greasy. (I suddenly feel like Goldilocks, stuck in the 3 bears' house on Thanksgiving, lol.)
So, here goes:
Spice-Rubbed BBQ Turkey
1 twelve to fourteen pound turkey
1 TBS paprika
1 TBS coriander seed
2 TBS olive oil
1 1/2 tsp mustard seed
...1 1/2 tsp salt
1/2 tsp dried marjoram
1 1/2 tsp sugar
PREP TURKEY: remove neck & giblets... rinse turkey & pat dry with paper towels... combine remaining ingredients in a cup... MASSAGE INTO ALL SIDES OF TURKEY... place turkey in oven bag, place in foil tin, & refrigerate overnight.
PREP BBQ GRILL: open all vents... create ring of briquettes (30-50), on bottom grate near grate's edge... ignite & burn 25-30 minutes, until ashy gray... nestle disposable pan in center, fill halfway with water for moisture.
GRILLING TURKEY: remove turkey from fridge & oven bag... position turkey, breast-side up, in center of grill, directly over water pan... cover & grill 3-4 hours, replenishing briquettes to maintain 325-340 degrees (f)... control temperature through grill's vents... insert instant-read thermometer at least 2 inches into bird's inner thigh... let stand 15-20 seconds for accurate reading... turkey is done when reads 180 degrees (f) in the bird... (wash thermometer thoroughly between readings.) transfer to platter once done... cover loosely & let rest 20 minutes before carving.
ENJOY: topped with cranberry sauce or salsa!
No lie. That has been our tried & true, go-to recipe for the past 8 years! So wonderful. :) I am DEFINITELY grateful for this recipe.
Also, sidenote, I am grateful still for Dandee's 30 days of Kindness...(Day 6- bake a treat + deliver it to an elderly neighbor... Day 7- call someone you've been thinking about).
Treats such as comfort food, and scrumptious opportunities to reach out to others make my life so delicious to the taste. Makes me want to savor every moment and each experience.