Smoked Turkey BBQ With a Sweet Chile Rub – Make a Different Holiday Turkey Dinner This Year

Smoked Turkey BBQ – When handled right, smoked turkey is a great substitute for pork. When you long for that barbecue flavor and texture, but need to eat a little healthier, turkey Bbq is perfect.

The key to this recipe is to inject the turkey with apple juice, or a mixture of apple juice and various spices. This will keep the turkey moist throughout the cooking process, as well as helping it absorb the great smoke flavor.

The Smoked Turkey BBQ in this recipe can be used just as you would for chopped or pulled pork barbecue, as sandwiches, or with your favorite barbecue side dish.

Chile Rub
– 3 tablespoons packed light brown sugar
– 2 tablespoons sea salt
– 2 tablespoons paprika
– 2 tablespoons good chile powder
– 2 tablespoons ground cumin
– 3 teaspoons ground black pepper

One 10- to 12-pound turkey
– 1/2 onion
– 1/2 orange
– Sea salt and ground pepper
– Your favorite barbecue sauce

Combine the chile rub ingredients in a small bowl.

Rinse the turkey well under cold running water. Pat dry with paper towels. Cut away any large pieces of fat, and either discard the innards or save them for another recipe. Place the onion and the orange into the turkey cavity, then season the cavity with salt and pepper.

With a turkey injector, inject the turkey in several places with apple juice. Pat all of the chile rub over the outside of the turkey, being sure not to miss any part of the bird.

Prepare your grill for cooking. If using charcoal, build the fire on one side, leaving the other side for indirect grilling. Oil the food grate.

Place the turkey on the “coolest” side of the grill, then close the lid. Cook (moving the turkey around occasionally to cook evenly), keeping the temperature at about 500 degrees F, for about 2 hours, until an instant-read thermometer placed in the thickest part of a thigh away from the bone, and reads 180 degrees F. The juices should run clear.

Remove the turkey and place it on a cutting board to rest for about 10 minutes. Slice or pull and shred the turkey from the bone. Place the meat in a large bowl and toss with as much sauce as you like. Serve immediately. This smoked turkey bbq can be placed in the freezer for up to 3 months.

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