Smoked BBQ Turkey

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6

Rub your turkey with a unique blend of dry mustard, dried orange zest, brown sugar, pumpkin pie spice, and other aromatic spices, then grill over wood chips to infuse the bird with a smoky flavor that perfectly complements the spices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 turkey weighing 4.5-5.5 kg, trim off excess fat, remove giblets
2 bay leaves
1 head of garlic, cut in half
1 medium onion, cut into 4 pieces
3 tablespoons firmly packed light brown sugar
3 tablespoons dry Italian seasoning
2 tablespoons granulated garlic
2 tablespoons dry English mustard
2 tbsp. sweet paprika
1 tbsp. ground ginger
1 tbsp dried orange zest
1 teaspoon pumpkin pie spice
0.5 tsp cayenne pepper
4 cups wood chips, such as hickory or mesquite, soak in water for 30 minutes and drain

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Dry the turkey thoroughly inside and out with paper towels. Season the cavity with salt and black pepper. Place the bay leaf, garlic, and onion in the cavity. In a small bowl, combine the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange zest, pumpkin pie spice, cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Grind in a spice grinder until finely ground. Rub the spice mixture all over the turkey.
Preheat an outdoor charcoal grill to medium-high heat, preparing both direct and indirect heat zones. Place a drip pan under the grate in the indirect heat zone of the grill.

Place the turkey breast-side up over the drip tray. Add 1 cup of wood chips to the coals. Cover the grill so the vents are directly above the bird. To maintain moderate smoking, add about a dozen pieces of charcoal and 1 cup of wood chips to the fire every time it dies down.
Rotate the turkey about every 45 minutes to prevent the side closest to the coals from burning. Roast until a thermometer inserted into the thigh registers 165°F (74°C), 2.5 to 3 hours. Transfer the turkey to a cutting board and let rest for 10 minutes. Before carving, remove the bay leaf, garlic, and onion from the cavity.

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