Mix up your BBQ game by making smoked pulled turkey. Tips for a quick thaw method, brine, rub and recipes for future meals.
Barbecued turkey may not be the first thing that comes to mind when you think of classic barbecue dishes, but this underrated poultry can make for an incredibly moist, flavorful and satisfying barbecue meal. Whether you’re hosting a summer cookout or looking for a lighter take on traditional barbecue, learning how to make turkey barbecue is a must.
In this article, I’ll walk you through everything you need to know to make irresistibly tender and juicy barbecued turkey at home, including tips on choosing the right turkey, perfecting your rubs and sauces, proper cooking techniques and more.
Choosing the Right Turkey
The first step in creating the perfect turkey barbecue is selecting the right turkey. Here are some tips:
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Opt for a whole bone-in turkey breast or turkey legs/thighs The bones help keep the meat moist and add flavor Avoid ground turkey or turkey cutlets which can dry out,
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Calculate 1/2 pound of turkey per person. This accounts for bone weight and provides enough for sandwiches
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Choose the freshest turkey you can find. Look for turkeys that are free of blemishes and have supple pliant skin. Avoid any with an off smell.
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Make sure it fits your cooker. Measure to ensure your turkey breast or legs will fit nicely in your smoker, grill or roasting pan.
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Allow extra time if freezing. Frozen turkeys require 50% more cook time, so plan accordingly if not thawed.
Creating the Perfect Turkey Barbecue Rub
A good barbecue rub is key for maximizing flavor and tenderness. Here’s my go-to turkey rub recipe:
- 1/4 cup paprika
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Mix the ingredients until well combined. Generously coat your turkey, pressing the rub into the meat. Refrigerate for 1-2 hours prior to cooking if time allows. The salt and sugar help break down the proteins for tenderness.
Feel free to experiment with your own spice mixes too. Common rub additions include cumin, oregano, lemon zest, thyme, mustard powder and more.
Choosing the Perfect Barbecue Sauce
Barbecue sauce adds essential flavor and moisture to turkey barbecue. Tailor the sauce to your taste preferences:
- Tomato-based: Classic sweet and tangy flavor
- Vinegar-based: Prominent tartness and acidity
- Mustard-based: Bold, spicy flavor
- Fruit-based: Fruity sweetness
You can also make your own sauce from scratch. Some tasty mix-ins include molasses, Worcestershire, hot sauce, garlic, onion, herbs and more.
Mastering the Cooking Method
Low and slow cooking is key for barbecue. Here are some top cooking methods:
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Smoking: Imparts unmatched smoky flavor over 4-12 hours. Use wood chips like hickory, apple, cherry or mesquite.
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Roasting: A convenient oven-method. Roast at ~325°F until internal temperature reaches 165°F.
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Grilling: Gets great char flavor. Grill over indirect heat at 300-350°F for 2-3 hours, rotating occasionally.
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Braising: Partially submerged in liquid in a Dutch oven or slow cooker. Cook for 4-6 hours.
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Air frying: Quicker than traditional methods. Air fry turkey pieces at 400°F for 18-25 minutes, flipping halfway.
No matter the technique, always monitor temperature and pull the turkey off once it reaches 165°F. Basting and mopping with sauce periodically will help keep it moist.
Carving and Serving Suggestions
Once your turkey is perfectly cooked through, let it rest for at least 15-20 minutes before slicing to allow the juices to redistribute. Use these serving suggestions:
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Slice or shred the meat and pile high on buns for classic turkey barbecue sandwiches.
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Chop the turkey and mix with your favorite barbecue sauce for appetizers, tacos, nachos or more.
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Pair sliced turkey with traditional barbecue sides like baked beans, coleslaw, mac and cheese or cornbread.
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Use leftover turkey for barbecue salads, omelets, casseroles and other inventive dishes.
With the right turkey, spice rub, sauce and cooking technique, you’re guaranteed to impress at your next barbecue event with juicy, full-flavored turkey barbecue straight from your own kitchen. Experiment with different flavor profiles until you create your signature turkey barbecue recipe to add to your go-to grilling recipes.
How long will it take the turkey to cook
When smoking a turkey at 275F degrees, it will take about 20 minutes per pound for the turkey breast to reach an internal temperature of 160F.
The USDA recommends cooking turkey to 165F degrees, but because of the next step, there will be carryover cooking that will take the turkey into the zone. That’s why I pull it off at 160F.
Throughout the cook, about every hour or so, baste the turkey with melted butter. Be gentle. You don’t want to brush off all of the turkey rub. Instead, let the butter drizzle onto the meat and then pat it with the basting brush.
Basting it will help create a delicious skin and … you guessed it … it will help keep the turkey moist.
How to smoke a turkey
You’ll see turkey recipes all over the internet with different cook temps. Some go as low as 225F degrees, while others cook at 325F and higher. When cooking turkey in the oven, 325F is pretty standard.
I personally find 275F to be a sweet spot for all sorts of different proteins, and turkey is no different. It’s low enough to impart plenty of smoke, while being high enough to reduce the cook time substantially.
You can place the turkey straight on the grill rack, but I prefer placing it in a disposable pan on a v-shaped rack. Then, I add two cups of water to the pan to generate even more moisture.
Do you see the theme here? Brining = moisture. Water bath = moisture. And I have two more moisture-locking steps coming up.
How To Make THE BEST SOUTHERN Turkey Barbecue | OVEN STYLE
FAQ
How many hours does it take to barbecue a turkey?
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Weight
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Unstuffed
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10 – 12 lbs (4.5 – 5.5 kg)
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1 ½ – 2 ¼ hours
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12 – 16 lbs (5.5 – 7.0 kg)
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2 – 2 ¾ hours
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16 – 20 lbs (7.0 – 9.0 kg)
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2 ½ – 3 ¼ hours
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20 – 24 lbs (9.0 – 10.9 kg)
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3 ¾ – 4 ½ hours
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