Spice-Rubbed Grill-Roasted Turkey
Mild turkey is a perfect candidate for amping up with smoke and spice, but how could we keep the charcoal going long enough to cook the big bird?
Why This Recipe Works
To cook a hefty 14-pound turkey on the grill, we use the Minion method, placing unlit coals underneath lit ones for a longer-burning fire. A water pan moderates the temperature of the grill and creates a cooler zone to cook the bird slowly. For deep flavor, we use both wood chips for smoke and a potent spice rub for mellow heat. Five-spice powder, garlic, cumin, cayenne, and cardamom make up the bulk of the rub, and we apply it three ways for complex flavor: under the skin with butter and sugar, rubbed all over the skin with oil, and bloomed in more butter and applied halfway through cooking.
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