A great way to sweeten up a Thanksgiving tradition.
- 1 whole turkey around 10-11 lbs
- 1/2 Cup of BBQ Sauce
- 1/4 Cup of Honey
- 1/4 Cup of Paprika
- 2 tbsp of Cumin
- 2 tbsp of Brown Sugar
- 2 tbsp of Salt
- 2 tbsp of Olive Oil
- 1 tbsp of Black Pepper
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First, make sure to properly spatchcock the turkey by removing the backbone. Follow these instructions in the notes below!
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Once turkey is properly spatchcocked and at room temperature, rub olive oil all over the bird. In a bowl, mix the paprika, cumin, brown sugar, salt & black pepper. Season the turkey with the mixture thoroughly.
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Using some charcoal, light fire in Weber Grill and let burn for 15-20 minutes. Once charcoal is white hot, make a crescent moon shape on one side of the grill for indirect grilling. OPTIONAL: Add some apple or pecan wood chunks to the top of the charcoal for added flavor.
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Place turkey on the opposite side of the charcoal (legs facing the charcoal) for indirect grilling. Insert Weber iGrill into the breast of the bird and setup for a "whole turkey not stuffed".
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Once set up, drizzle 1/3 of the bbq sauce & honey on top of bird and evenly spread all over. Do this two more times: once when halfway through cooking and another right before pulling the turkey off. Close lid and let turkey cook for about 3-3.5 hours on 250-275F or until breast temperature is 165F. Add charcoal & wood chunks when needed.
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Once the Weber iGrill reads 165F, then pull turkey off and let rest for 30-45 minutes. Serve & enjoy Thanksgiving!