Stubb’s® Black Pepper & Smoke Rub, a classic blend of black pepper and garlic with a touch of applewood smoke, instantly upgrades dry-brined grilled turkey with the legendary flavor of Texas.
30m
PREP TIME
3hr
COOK TIME
418
CALORIES
3
INGREDIENTS
Servings: 14
Ingredients
- 1 whole turkey (about 14 pounds), fresh or frozen, thawed, neck and giblets removed
- 2 tablespoons oil
- 5 to 7 tablespoons Stubb's® Black Pepper & Smoke Rub
INSTRUCTIONS
-
1
Brush turkey with oil. Rub cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub under skin and all over surface of turkey. Place turkey, breast-side up, in large disposable foil roasting pan. Refrigerate overnight uncovered. (For bold Black Pepper flavor, use up to 6 tablespoons to season outside of turkey.)
Note: Place dry brined turkey in a safe spot, on a low shelf, away from other food in the refrigerator to avoid cross contamination. Do not dry brine turkey on shelf that sits over top of ready-to-eat food, fruits or veggies. - 2 Remove turkey from refrigerator, but do not remove from pan. Let stand 1 hour at room temperature. Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
-
3
Place pan with turkey on unlit side of grill. Close lid. Grill about 3 hours or until cooked through (internal temperature of breast should register 165°F and thigh should register 175°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or cutting board to carve.
Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
Test Kitchen Tips:
• To prepare in the oven, dry brine turkey as directed. Preheat oven 325°F. Tent turkey loosely with foil. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Let stand 20 minutes before carving.
• Try spatchcocking your turkey! Using kitchen shears, cut along both sides of backbone to remove, starting from the tail, and cutting all the way up the backbone to the neck of the turkey. Turn turkey breast-side up. Use both hands, or a large sheet pan placed over top, and press down firmly on breastbone to flatten turkey. Fold and tuck wings up and under the turkey breast to keep in place. Grill as directed, reducing grilling time by as much as 1 hour, until cooked through.
• To prepare Spatchcocked turkey in the oven, Season as directed above. Preheat oven 425°F. Place wire rack on large shallow baking pan. Pour about 1/2 cup water in pan. Place the seasoned turkey on the rack. Roast on middle oven rack. Roast 30 minutes. Reduce heat to 350°F; roast 1 to 1 1/2 hours or until internal temperature reaches 165°F. Tent with foil if turkey begins to brown too early. Let stand 20 minutes before carving.
