You may think I’m crazy, but I’ve been practicing my turkey cooking skills since the middle of summer. That’s right, my silly head thought it was a good idea to make two turkeys back to back in Florida heat!

I’ll say that my efforts have paid off though. If you have never cooked a Thanksgiving turkey before, you should try my recipe that I’ve made here. I’m a newbie, just like you, so I know you can do this.

I love my spice combination, and you’ll get a turkey that is full of flavor without it drying out in the oven!

 

Ingredients:

1 (12-15 lbs) whole turkey, thoroughly thawed

3 tablespoons brown sugar

2 tablespoons smoked paprika

1 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons dried sage

2 teaspoons dry mustard

1 teaspoon dried thyme

1 teaspoon dried cilantro

 

Instructions:

Remove and discard giblets and neck from turkey. Trim excess fat and rinse the turkey with cold water. Pat dry with paper towels.

Gently separate skin from the breast and drumsticks by inserting your fingers and slowing pushing between the skin and the meat. Be careful not to break the skin. Place turkey on a big plate.

Combine all spices and herbs in a small bowl. Rub seasoning mixture over the turkey as well as under the skin. Cover turkey loosely with foil; refrigerate overnight.

When ready to cook, preheat grill to 375°F.

Place the marinated turkey directly on the grill and close the cap. Grill for 2.5 hours undisturbed or until meat thermometer registers 180°F. Serve with your favorite stuffing and cranberry sauce.

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Quick Tip: Use a little olive oil to make rubbing the spices on the turkey go easier.

Recipe and image courtesy of: Street Smart Kitchen