Grilled Turkey With Cranberry Bbq Sauce
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
51
Sourness
47
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
2 tsps
Sugar1 small
Onion (diced small)1
Salt2 cloves
Garlic (minced)1 tsp
Paprika450 g
Cranberry (frozen)1 cup
Apple Juice1 cup
Ketchup3 tbsps
Light Brown Sugar2 tbsps
Molasse2 tbsps
Cider Vinegar2 tsps
Worcestershire Sauce1 tsp
Dry MustardDirections:
1
For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl
2
Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity
3
Refrigerate uncovered or lightly covered with plastic wrap
4
For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat
5
Add the onion and a pinch of salt
6
Cook until the onion is very soft and translucent, about 8 minutes
7
Add the garlic and paprika and cook, stirring frequently, 2 minutes
8
Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper
9
Simmer until the cranberries start to burst, about 12 minutes
10
Transfer to a food processor and blend until very smooth
11
Reserve half for serving with the turkey
12
(You can make this sauce the day before and keep it refrigerated
13
) Half an hour before cooking, remove the turkey from the refrigerator
14
Preheat a grill for indirect cooking over medium heat (about 350 degrees F)
15
For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium
16
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill
17
Set up a drip pan on the other side to avoid flare-ups
18
(Be sure to consult the grill manufacturer's guide for best results
19
) Pat the turkey very dry with paper towels
20
Brush the turkey all over with oil and sprinkle lightly with salt and pepper
21
Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side
22
Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours
23
Brush the turkey all over with the cranberry sauce
24
Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more
25
Let the turkey rest 30 minutes before carving
26
Serve with the reserved cranberry sauce on the side