Barbecued Wild Turkey with
Sweet Black Pepper Rub
Paul Kirk has over 8 world championships under his belt and know barbecue probably better than anyone else. So it is not surprising that he shows us how to prepare a fabulous turkey just before Thanksgiving.
Here is his delightful recipe for the holidays using his special sweet black pepper rub. Let's start by collecting the following ingredients:
One 10-12-pound turkey, thawed if necessary
1/2 cup (1 stick) unsalted butter, split in half lengthwise and frozen
2 Tbs granulated cane sugar
1 Tbs seasoned salt
1 Tbs onion salt
1 Tbs celery salt
2 tsp freshly ground black pepper
1 tsp ground marjoram
1/2 tsp ground thyme
4 cups apple juice, as needed
- Remove the giblets and neck from the turkey and reserve for another use. Rinse the turkey inside and out under cold running water and pat dry with paper towels. Place the butter under the breast skin, preferably at the top, on both sides of the breastbone.
- To make the rub, combine the rub ingredients and blend well. Season the turkey evenly inside and out with the rub mixture.
- Prepare an indirect fire.
- Place the turkey on the pit, breast side up, cover, and cook at 230° to 250° F for 3 hours. Turn the turkey so the breast side is down and the side that was farthest from the coals is now closer to them, baste with the apple juice, and close the lid. Baste every hour with the apple juice. After another 1 1/2 hour, turn the turkey over again and close the lid. After 6 hours, insert an instant-read thermometer into each thigh, away from the bone. The turkey is done when it reaches in internal temperature of 165° F, 6 to 8 hours total cooking time. Let rest for 15 minutes before carving.