Servings: 12 to 15
This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it’s wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.
Make Ahead Tips
The spice rub can be made up to 1 month ahead; keep in an airtight container.
The broth can be made up to 2 days ahead; refrigerate when cool.
The turkey can be brined 2 days ahead, then removed from the brine, patted dry, and refrigerated for up to 1 day, covered with plastic wrap.
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We made this when the recipe was first published in 2012. It was met with silence as everyone at the table dug in and then a lot of "best turkey ever"s from the gang. It's our only turkey on the grill recipe for Christmas. We never try anything else. Nice to see it again in 2019! 10 stars
This was delicious, it was a bit more work than your average turkey but very moist and delicious. I would make it again. Just having the oven freed up was super!
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