Grilled Turkey With Prairie Rub Recipes

GRILLED TURKEY BREAST

Steps:

• If your turkey breast is not injected or previously brined, brining is an excellent idea. Start with a brine: 2 qt. of water and add 1/4 cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves are optional.
• Trim and clean a 3 1/2 to 5-pound turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.
• Preheat grill to a grill surface temperature of 350° to 400°. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, 1/2 teaspoon each oregano, and cumin. Add 1 teaspoon kosher salt if you did not brine and if you are sure the breast was not injected.
• Rinse the breast carefully, pat dry then brush with a little oil. Apply the rub.
• Grill skin-side down for about 5-8 minutes to get some browning of the skin then flip and turn off the direct heat on that side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350° to 375° in the area between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.
• Cook until an internal temp of 165° in the thickest part and several other locations. This will vary by the weight and thickness of the turkey breast and your grill. Generally about 1 3/4 to 2 hours). DO NOT COOK BY TIME ALONE. Remove from heat and let rest for 10 minutes before serving.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

SPICED & GRILLED TURKEY

Steps:

• In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions rosemary, thyme and half of the garlic. Bring to a boil. Cook and stir 5 minutes. Remove from heat. Add cold water to cool the brine to room temperature., Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Remove turkey from brine, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin., Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.

GRILLED TURKEY

Steps:

• In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
• Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
• Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
• Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

PRAIRIE RUB

Steps:

• Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

BUTTERFLIED TURKEY WITH YUCATAN RUB

Steps:

• For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.
• Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)
• For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.
• Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
• Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.
• Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.

PRAIRIE-RUBBED SPICED BRINED ROAST TURKEY

Steps:

• Brine: A day before serving, heat 3 quarts of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt. Remove from heat, add remaining water and stir. Cool to room temperature. Lower turkey into brine. Cover and refrigerate 12 hours or overnight.
• Rub: Mix all ingredients in a bowl. Pulse mixture in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.
• Heat oven to 325 degrees F. Drain and pat turkey very dry inside and out. Place onion, garlic and bay leaves inside the cavity. Set bird breast-side up on a roasting rack in a roasting pan. Brush with butter and spread 1/2 cup Prairie Rub over entire bird. Tent bird with aluminum foil.
• Roast turkey for 2 hours. Remove foil. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 170 degrees F in the thigh of the bird, about 30 minutes more. Remove turkey from the oven and set aside to rest 20 minutes. Before carving, remove and discard onion, garlic, herbs and bay leaves.

GRILLED WHOLE TURKEY

Steps:

• Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
• Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
• In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
• Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
• Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.