- One 9 to 10 pound whole turkey, thawed or fresh
- 2 teaspoons dry mustard
- 2 teaspoons granulated onion
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 cup canola oil
- 12-24 ounces beer
Remove giblets, neck and any excess fat from turkey. Rinse with cold water; drain well.
In a small bowl, combine spices, herbs and seasonings.
Meanwhile, preheat gas grill with all burners on high or build a charcoal fire. Reduce heat to indirect medium heat (about 350 degrees F) or position gray-ashed briquettes on either side of an aluminum drip pan. Pour beer inside turkey sitter and set aside.
Blot turkey dry with paper towels. Rub interior of bird with 2-3 teaspoons of rub mixture. Brush turkey all over with oil and place drumstick-side down on sitter. Season turkey exterior with remaining rub.
Place turkey sitter directly on the grill rack cooking grate, carefully balancing the bird.
Grill over indirect medium heat for 2-3 hours, until the juices run clear and a meat thermometer registers 185 degrees F in thigh and 170 degrees F in breast. Wearing barbecue mitts, carefully remove turkey from the grill, being careful not to spill the hot beer. Discard the beer.
Let turkey rest at least 20 minutes before carving. Serve warm.
NOTE: On some grills, lid may not close completely. In this case, a small gap will still allow turkey to grill thoroughly. For added safety, place foil over turkey to avoid contact with grill lid.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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