Now here’s a recipe for anyone who loves sitting beside a grill on a chilly Thanksgiving morning, drinking whatever beverage you choose at that time of day (Irish coffee??). Warming your hands over a bird that’s going to be absolutely juicy, delicious, tender and moist—might we say even succulent? Can’t wait!
Prep Time: 30 minutes
Marinating Time: 12 hoursGrill Time: 2.5-3 hours
1 (12-pound) turkey, thawed, cleaned with warm water, and dried well, fat deposits and giblets removed
¾ – 1 tablespoon poultry rub
½ – ¾ cup Fischer and Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup orange juice
¼-1/2 teaspoon Apple Cider Vinegar
Rub poultry rub all over turkey, both outside and inside the cavity. Place the turkey in a plastic bag or marinating container and pour a generous amount of Fischer and Wieser The Original Roasted Raspberry Chipotle Sauce® on the turkey and into the bird’s cavity. Sprinkle on more poultry rub. Place turkey in refrigerator overnight to marinade.
In the morning, set the grill at 325° F. Allow turkey to come to room temperature, 30-45 minutes while the grill warms up to 325° F. You will be BBQing the turkey using indirect heat. If using a gas grill,
turn on one burner and grill on the other side at 325° F. with the lid shut. (Place the turkey in a shallow pan to avoid juices dripping on the burners.) If using a charcoal grill, set the turkey on the side opposite the coals in the shallow pan. Cook turkey until it reaches an internal temperature of 190° F., approximately 12-15 minutes per pound. After one and a half hours mix orange juice and apple cider vinegar; put in a squirt bottle and mist the turkey lightly. When done, allow turkey set out for at least 15 minutes before serving. Serves 10-12