Barbecue Spice Brined Grilled turkey has become a holiday staple in my home, ever since I first experimented with a whole turkey on the grill. I remember the first time I pulled that golden-brown bird off the grates; the aroma of smoked paprika and savory spices filled the air, instantly transporting me to backyard BBQ memories. This method for BBQ spice-brined grilling ensures every bite is incredibly juicy and packed with flavor, making it perfect for any gathering. My family raves about how tender and delicious this easy grilled whole turkey recipe is. Let’s get cooking!
Why You’ll Love This Barbecue Spice Brined Grilled Turkey
I can tell you firsthand, this Barbecue Spice Brined Grilled turkey is a game-changer! It’s not just a meal; it’s an experience that will have everyone asking for your secret. I’ve found it’s perfect for both special occasions and casual family dinners.
- The flavor is absolutely incredible, with a smoky, savory depth that you just can’t get from roasting. This results in truly flavorful grilled recipes with spice brine.
- It’s surprisingly easy to prepare, even for a whole turkey, thanks to the spatchcocking technique that simplifies the grilling process.
- The brining process ensures the meat stays incredibly moist and tender, making this a truly juicy grilled chicken brine experience.
- This recipe is a healthier alternative to deep-frying, offering a delicious way to enjoy poultry without excess oil.
- It’s a fantastic budget-friendly option for feeding a crowd without sacrificing taste or quality.
- The whole family, even picky eaters, will adore the rich taste and tender texture, making it a guaranteed hit.
- The barbecue spice brine infuses every fiber of the meat, creating a uniquely delicious and juicy grilled chicken brine.
- Grilling frees up your oven, making holiday meal prep much less stressful and more enjoyable.
Ingredients for Barbecue Spice-Brined Grilled Turkey
Gathering your ingredients is the first step to creating this incredible Barbecue Spice-Brined Grilled turkey. I always make sure I have everything prepped before I start, it makes the whole process so much smoother. This homemade barbecue spice brine recipe is truly special!
- 1 (12-14 pound) whole turkey – neck and giblets removed for spatchcocking.
- 1 cup kosher salt – crucial for the brining process, don’t use table salt.
- 1/2 cup brown sugar – adds a touch of sweetness and helps with browning.
- 1/4 cup smoked paprika – this is key for that delicious smoky flavor in your barbecue spice brine.
- 2 tablespoons black pepper – fresh ground is always best for maximum flavor.
- 1 tablespoon garlic powder – for an aromatic depth that complements the spices.
- 1 tablespoon onion powder – another essential aromatic for a well-rounded taste.
- 1 tablespoon dried thyme – adds an earthy, herbaceous note to the brine.
- 1 teaspoon cayenne pepper (optional) – if you like a little kick, this is it!
- 8 cups water – the base for our amazing homemade barbecue spice brine.
- 4 cups ice – to rapidly cool the brine before adding the turkey.
- Wood chips (hickory or applewood, soaked for 30 minutes) – for that authentic, delicious smoked flavor on your grilled turkey.
How to Make Barbecue Spice Brined Grilled Turkey
Get ready to transform a simple turkey into a show-stopping meal! This step-by-step guide will walk you through creating a perfectly juicy and flavorful Barbecue Spice Brined Grilled turkey. I find that following these instructions carefully guarantees an amazing result every time.
- Step 1: Prepare the barbecue spice brine. In a large pot, combine 8 cups water, 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup smoked paprika, 2 tablespoons black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, and the optional 1 teaspoon cayenne pepper. Bring this mixture to a simmer over medium heat, stirring until the salt and sugar have fully dissolved. Remove from the heat and let it cool completely. Once cool, add the 4 cups ice to chill the brine rapidly; this is crucial before adding the turkey.
- Step 2: Spatchcock the turkey. Place your turkey breast-side down on a sturdy cutting board. Using strong kitchen shears, carefully cut along both sides of the backbone, from the tail all the way to the neck. Remove the backbone and discard it (or save it for stock!). Flip the turkey over and press down firmly on the breastbone until it flattens. This technique not only helps the turkey cook more evenly but also ensures the delicious barbecue spice brine penetrates every part of the meat.
- Step 3: Brine the turkey. Place the spatchcocked turkey into a large brining bag or a non-reactive container. Pour the now-chilled barbecue spice brine over the turkey, making sure it is completely submerged. Seal the bag or cover the container tightly and refrigerate for 12 to 24 hours. This brining process is the secret to incredibly juicy grilled chicken with barbecue brine, infusing deep flavor and moisture.
- Step 4: Prepare the grill for indirect heat. Preheat your grill to a medium-high heat, aiming for a temperature between 375-400°F (190-200°C). If you’re using a charcoal grill, arrange your coals on one side to create an indirect cooking zone. For a gas grill, simply turn off the burners on one side. Add your soaked wood chips (hickory or applewood work wonderfully) to a smoker box or directly onto the coals for that irresistible smoky flavor.
- Step 5: Grill the turkey. Remove the turkey from the barbecue spice brine and pat it thoroughly dry with paper towels; discard the used brine. Place the turkey, skin-side up, on the indirect heat side of the grill. Close the lid and let it grill for approximately 2 to 2.5 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh (be careful to avoid touching the bone). For a beautifully crispy skin, you can carefully move the turkey over direct heat for the last 15-20 minutes, keeping a close eye on it to prevent any burning. This step makes for a truly amazing grilled chicken with barbecue brine.
- Step 6: Rest and serve. Once cooked, transfer your magnificent Barbecue Spice Brined Grilled turkey to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This resting period is vital, allowing the juices to redistribute throughout the meat, guaranteeing a tender and flavorful result. Then, carve and enjoy your perfectly grilled chicken with barbecue brine!
Pro Tips for the Best Barbecue Spice Brined Grilled Turkey
I’ve learned a few tricks over the years that truly elevate a Barbecue Spice Brined Grilled turkey from good to absolutely amazing. These pro tips will help you achieve that perfect balance of smoky flavor and incredible juiciness every single time. Trust me, these small details make a huge difference in your grilled brined meat!
- Always ensure your turkey is completely submerged in the barbecue spice brine. If it floats, use a plate or a weighted bag to keep it down, ensuring even flavor penetration.
- Don’t skip the drying step! Patting the turkey completely dry after brining is crucial for achieving that wonderfully crispy, golden-brown skin.
- Monitor your grill temperature closely. Consistent indirect heat is key for a slow, even cook that results in tender meat without drying it out.
- Use an internal meat thermometer. It’s the most reliable way to know when your turkey is perfectly cooked to 165°F (74°C), preventing overcooking.
- Let the turkey rest adequately after grilling. This allows the juices to redistribute, ensuring a moist and flavorful result when you carve.
What’s the secret to perfect Barbecue Spice Brined Grilled Turkey?
The real secret lies in the combination of thoroughly drying the turkey post-brine and maintaining consistent indirect heat on the grill. These grilling techniques for brined food prevent steam from forming, allowing the skin to crisp beautifully while the meat slowly cooks to tender perfection. It’s all about creating that ideal environment for a juicy grilled chicken with barbecue brine.
Can I make Barbecue Spice Brined Grilled Turkey ahead of time?
You can definitely prepare parts of your Barbecue Spice Brined Grilled turkey in advance! The brining process itself can be done up to 24 hours ahead. Form the turkey into its spatchcocked shape and brine it, then simply remove it from the brine, pat dry, and grill when ready. This makes meal prep much easier.
How do I avoid common mistakes with Barbecue Spice Brined Grilled Turkey?
Avoid over-brining, as it can make the meat too salty; stick to the 12-24 hour window. Another common mistake is cooking over direct heat for too long, which can burn the skin before the inside is cooked. Also, never skip drying the turkey after brining; moisture on the skin prevents crisping. Always use a thermometer to avoid under or overcooking your grilled brined meat.
Best Ways to Serve Barbecue Spice Brined Grilled Turkey
Once your magnificent Barbecue Spice Brined Grilled turkey is carved, the options for serving are endless! I always look forward to seeing how my family enjoys this truly flavorful grilled recipe with spice brine.
For a classic holiday spread, I love to serve slices of the turkey alongside creamy mashed potatoes, a vibrant green bean casserole, and a homemade cranberry sauce. The rich, smoky flavor of the turkey perfectly complements these traditional sides.
For a more casual gathering, consider shredding the leftover meat for delicious barbecue turkey sandwiches on toasted buns with a tangy coleslaw. This versatile dish also pairs wonderfully with roasted root vegetables or a fresh garden salad, making it one of my favorite flavorful grilled recipes with spice brine for any occasion.
Nutrition Facts for Barbecue Spice Brined Grilled Turkey
I find it helpful to know what I’m serving, so here are the estimated nutrition facts per serving for this delicious Barbecue Spice Brined Grilled turkey (recipe makes 10-12 servings):
- Serving Size: 4 oz
- Calories: 350
- Protein: 35g
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 5g
- Sodium: 750mg
- Cholesterol: 120mg
Nutritional values are estimates and may vary based on specific ingredients used, especially for homemade barbecue spice brine recipes. Always remember these are guidelines for your flavorful grilled recipes with spice brine.
How to Store and Reheat Barbecue Spice Brined Grilled Turkey
I always make sure to properly store any leftovers from my Barbecue Spice Brined Grilled turkey so they taste just as good the next day! First, allow any leftover turkey to cool completely at room temperature, but no longer than two hours, before storing. This is one of the essential tips for grilling brined food safely.
For refrigeration, shred or slice the turkey and place it in airtight containers. It will keep well in the fridge for 3-4 days. If you’ve made a large batch, you can freeze individual portions for up to 3 months. Just make sure to use freezer-safe bags or containers to prevent freezer burn.
To reheat, I prefer using the oven or an air fryer to maintain moisture and crispness. Place the turkey in an oven-safe dish with a splash of broth or water, cover with foil, and heat at 300°F (150°C) until warmed through. This method keeps the Barbecue Spice Brined Grilled turkey juicy and delicious.
Frequently Asked Questions About Barbecue Spice Brined Grilled Turkey
Can I use this recipe for other meats besides turkey?
Absolutely! I’ve successfully adapted this Barbecue Spice Brined Grilled recipe for various meats. It works wonderfully for grilled pork chops with BBQ seasoning, a whole chicken, or even a smaller cut like a pork loin. The brining process, similar to how to brine chicken for grilling, will still infuse incredible flavor and moisture, ensuring juicy results. Just adjust the brining time based on the size and type of meat; smaller cuts will require less time.
What if I don’t have a grill or it’s bad weather?
Don’t worry if the weather isn’t cooperating or you don’t have access to a grill! You can still achieve delicious results with your Barbecue Spice Brined Grilled turkey in the oven. After brining and drying, roast the spatchcocked turkey on a rack in a roasting pan at 375°F (190°C) until it reaches an internal temperature of 165°F (74°C). You might miss some of the smoky flavor, but the brine will still ensure a wonderfully juicy and flavorful bird.
How long should I brine the turkey for optimal results?
For a 12-14 pound turkey, I recommend brining for 12 to 24 hours. This timeframe allows the Barbecue Spice Brined Grilled turkey to fully absorb the flavors and moisture without becoming overly salty. For smaller poultry, like when you how to brine chicken for grilling, 6-12 hours might be sufficient. Always ensure the turkey is fully submerged in the barbecue spice brine throughout the entire process for even flavor distribution.
Can I adjust the spice level in the barbecue spice brine?
Yes, you can definitely customize the spice level of your Barbecue Spice Brined Grilled turkey! If you prefer less heat, simply omit the cayenne pepper from the brine recipe. If you like a bolder kick, you can increase the amount of cayenne or even add a pinch of red pepper flakes. Feel free to experiment with other spices like a touch of cumin or coriander to tailor the flavor profile to your preference for this homemade barbecue spice brine recipe.
Variations of Barbecue Spice Brined Grilled Turkey You Can Try
I love how versatile this Barbecue Spice Brined Grilled turkey recipe is! Once you master the basic technique, there are so many ways to adapt it to different tastes or dietary needs. It’s a fantastic foundation for all sorts of spice-infused grilled meats.
- Spicy Kick: For those who love heat, I sometimes double the cayenne pepper in the brine and add a pinch of red pepper flakes to the dry rub before grilling. This creates a truly fiery, spice-infused grilled meats experience.
- Citrus Infusion: For a brighter flavor profile, try adding orange or lemon slices and a few sprigs of rosemary to the barbecue spice brine. The citrus notes beautifully complement the smoky paprika.
- Smoked Paprika Brined Grilled Chicken: This recipe works perfectly for a whole chicken! Reduce the brining time to 6-8 hours and adjust grilling time accordingly. It’s an easy way to get delicious smoked paprika brined grilled recipes on your table.
- Herb Garden Freshness: Incorporate fresh herbs like sage, rosemary, and thyme into the brine. Gently bruise them to release their essential oils, creating a wonderfully aromatic and flavorful grilled turkey.
Barbecue Spice Brined Grilled Turkey: 1 Amazing Recipe
- Total Time: 1 day 3 hours
- Yield: 10-12 servings 1x
- Diet: Halal
Description
This recipe for Barbecue Spice-Brined Grilled Turkey uses the spatchcocking technique to ensure a quick and even cook. The turkey is infused with a rich barbecue spice brine, resulting in tender meat and crispy, golden-brown skin, perfect for any gathering.
Ingredients
- 1 (12-14 pound) whole turkey, neck and giblets removed
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup smoked paprika
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (optional)
- 8 cups water
- 4 cups ice
- Wood chips (hickory or applewood, soaked for 30 minutes)
Instructions
- Prepare the barbecue spice brine: In a large pot, combine the water, kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper (if using). Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let cool completely. Add the ice to chill the brine further.
- Spatchcock the turkey: Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone. Flip the turkey over and press down firmly on the breastbone until it flattens. This technique helps with even cooking and allows the barbecue spice brine to penetrate better.
- Brine the turkey: Place the spatchcocked turkey in a large brining bag or a non-reactive container. Pour the cooled barbecue spice brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for 12-24 hours. This brining process is key for juicy grilled chicken.
- Prepare the grill for indirect heat: Preheat your grill to medium-high heat (375-400°F or 190-200°C). If using a charcoal grill, arrange coals on one side for indirect grilling. For a gas grill, turn off the burners on one side. Add the soaked wood chips to a smoker box or directly onto the coals for a smoky flavor.
- Grill the turkey: Remove the turkey from the barbecue spice brine and pat it thoroughly dry with paper towels. Discard the brine. Place the turkey, skin-side up, on the indirect heat side of the grill. Close the lid and grill for 2 to 2.5 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, avoiding the bone. For crispy skin, you can briefly move the turkey over direct heat for the last 15-20 minutes, watching carefully to prevent burning.
- Rest and serve: Once cooked, transfer the grilled turkey to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a truly juicy grilled chicken experience. Serve your flavorful grilled recipes with spice brine proudly!
Notes
- For extra flavor, you can rub the turkey with additional barbecue spice mix before grilling.
- Keep a spray bottle of water or apple cider vinegar handy to spritz the turkey during grilling to prevent drying out and to add moisture.
- The spatchcocking technique significantly reduces grilling time compared to a whole roasted turkey.
- The remaining barbecue spice brine can be discarded after use.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg