Grilled Turkey Rub Recipes

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

GRILLED TURKEY BREAST WITH CHILI CUMIN RUB

Steps:

• If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
• Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
• Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.

FOOLPROOF GRILLED TURKEY BREAST WITH BUTTER AND HERBS

Steps:

• BUTTER AND HERB MIXTURE
• In a bowl add the softened butter, garlic, all the herbs, salt and pepper, mix well together adding more herbs if you so desire.
• PREPARING THE TURKEY BREAST
• Take out turkey breast from fridge, wash and pat very dry, let it sit out for an hour before prepping it so it's not ice cold.
• Salt and pepper the whole bird, gently loosening the skin by sliding your fingers until you reach the end of the breast, be very careful not to tear the skin.
• Take some heavy duty foil and scrunch it into a ball and position it in the cavity of the turkey to give it stability in the pan so it doesn't fall over, this will keep it straight and upright.
• Slightly melt your butter mixture and brush it all over and under the breast lifting up the skin where you loosened it and slathering it all over.
• For a gas grill we keep the temperature heated to around 350 F. consistently, so that will require some constant checking to make sure it's in the zone more or less as close as you can.
• Place the doubled pan onto the grill no cover required because you'll be shutting the lid of the grill.
• Pour some chicken or turkey stock right into the bottom of the pan about ¼ inch deep, which you'll be checking every 20 minutes so as to not dry out, you want to maintain that ¼ inch dept.
• All burners are on because the turkey breast is in a pan and not directly touching the grill.
• The turkey is done when it reaches 165 F. in the thickest part of the breast meat using a meat thermometer.
• Start checking after 50 minutes depending on size of turkey and your outdoor grill.
• When it done remove from grill, tent with foil and let it rest at least ½ hour more more like an hour for easy and smooth slicing.
• If you can get yourself an electric knife it's life changing!
• Don't forget to have your make ahead gravy ready and warmed.
• Save the drippings from the pan for extra gravy the next day or to make soup from the carcass.
• I used a gas grill here but same method would work for charcoal grill as well.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.

PELLET GRILL TURKEY

Steps:

• In a bowl, combine butter with thyme, minced garlic, rosemary, sage, pepper, and salt.
• Separate the skin from the defrosted turkey breast and insert butter mixture into the pocket, covering the entire breast and outside of the bird generously.
• Rub the exterior of the turkey with kosher salt and fresh black pepper.
• Preheat pellet grill to 225°F
• Place your turkey on the pellet grill and close the lid. Place an aluminum foil drip pan underneath the turkey and fill with 2-3 cups of water to help keep the environment moist.
• Smoke the turkey for 6-7 hours. The turkey is ready to come off of the pellet grill when the centermost point of the breast reads an internal temperature of 165°F on your probe thermometer.
• Remove turkey from grill grates and let it rest on a dish or serving platter for about 20 minutes.
• Carve, serve, and enjoy!

GRILLED TURKEY RIBS

Steps:

• Wash turkey ribs under cold water. Trim off any excess fat and cut into serving-sized pieces.
• Transfer all rub ingredients to a small bowl. Combine thoroughly.
• Apply BBQ rub to each turkey rib, covering all sides. Cover in plastic wrap and refrigerate for one hour.
• Heat up grill to medium heat (about 350°F/175°C). Use a grill thermometer to gauge temperature.
• Once your grill has reached target temperature, place turkey ribs on grill grates. Grill for 2-3 minutes on each side.
• Apply BBQ sauce to each rib on both sides. Grill for a further 1-2 minutes.
• Serve and enjoy immediately.

GRILLED TURKEY WITH PRAIRIE RUB

Steps:

• Pat the turkey very dry, inside and out. Sprinkle the breast cavity with salt and pepper. Put the bay leaves, garlic and onion inside the cavity. Mix the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange peel, pumpkin pie spice, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Pulse the rub in a spice grinder in a few batches until finely ground. Spread the Prairie Rub over the entire turkey.
• Prepare an outdoor charcoal grill over a medium-high heat for both direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
• Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 hours 30 minutes to 3 hours. Transfer to a cutting board and let rest 10 minutes. Remove the bay leaves, garlic and onion before carving.

TURKEY DRY RUB

Steps:

• Stir together kosher salt, brown sugar, freshly ground black pepper, smoked paprika, and garlic powder together in a small bowl.