Turkey on the BBQ — holiday recipe

Turkey on the BBQ is one of the most impressive dishes you can serve during the holidays. Juicier than from the oven, with a beautiful bark and a subtle smoky flavor. Here's how to do it.

Why turkey on the BBQ?

A turkey from the oven is good. A turkey from the BBQ is unforgettable. The indirect heat of the BBQ provides more even cooking than the oven, while the smoke adds an extra flavor dimension that you can't achieve at home otherwise. And the bark — that dark, crispy outer crust — is always better on the BBQ.

01 — Preparation: brine the turkey

Brining is the key to a juicy turkey. Make a brine from water, salt, brown sugar, garlic, and bay leaves. Submerge the turkey in the brine in the refrigerator for 12–24 hours. This draws moisture into the meat and prevents it from drying out during the long cooking process.

Basic brine for 1 turkey: 4 liters of water, 200g salt, 100g brown sugar, 4 cloves of garlic, 2 bay leaves. Bring to a boil, let cool, and submerge the turkey.

02 — The rub: Memphis or Shawarma

After brining, pat the turkey dry and apply the rub. Two excellent choices:

1. Memphis BBQ Rub — sweet-smoky and classic. Perfectly complements traditional Christmas flavors.
2. Shawarma BBQ Rub — warm and aromatic. Gives the turkey a Middle Eastern twist that works surprisingly well.

Also rub the seasoning under the skin on the breast meat — this allows the flavor to penetrate deeper into the meat.

03 — Cooking on the BBQ

1. Preheat the BBQ to 160°C indirect heat
2. Place the turkey on the grate, breast side up
3. Add wood chunks — cherry or apple wood pairs perfectly with turkey
4. Cook until the internal temperature reaches 74°C in the breast and 82°C in the thigh
5. Allow approximately 30–40 minutes per kilogram at 160°C
6. Rest for at least 30 minutes before carving

Pro tip: Place a pan with apple juice under the turkey. The evaporating liquid keeps the humidity high and adds a subtle sweetness to the smoky flavor.

04 — Timing for the holidays

For a 5 kg turkey, allow approximately 3 to 3.5 hours of cooking time at 160°C. Start well in advance — a turkey that is ready too early can be kept warm for 1–2 hours wrapped in foil and towels.

Ready for the most festive BBQ of the year?

Choose your turkey rub via the Starter Pack or order directly from the assortment at the-rub-kitchen.myshopify.com.