You can make an extra batch of BBQ sauce to serve on the side. Make sure you don’t use this for basting to avoid any contamination with the uncooked turkey.
- If your bird is frozen, place in the refrigerator overnight to defrost.
- Pat the bird dry with paper towels.
- Preheat your BBQ to 350 – 375 degrees.
- Rub both sides of turkey with olive oil.
- Combine all spices to make a rub. Sprinkle generously over both sides of the bird.
- BBQ your bird off-heat. To do this, leave at least two burners turned off, place the turkey on the unlit burners and leave the remaining burners on to maintain a temperature of 350 – 400 degrees. This method will also help you to avoid flare-ups from dripping grease.
- While your turkey is cooking, combine all ingredients to make your spicy and sweet sauce. In the last hour of cooking, baste your turkey with the BBQ sauce every 15 minutes.
- BBQ the turkey for 1 ½ - 2 hours until cooked through. Test for doneness with a meat thermometer. Turkey should reach an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
- Remove turkey from the BBQ and let rest for 15 minutes before serving.
- Carve and enjoy!