Adam's Bourbon-Glazed Barbecue Turkey recipe

TEN TO TWELVE SERVINGS

2 cups apricot nectar 2 cups apple juice, plus more for basting 1 1/4 cups dark brown sugar 1/4 cup granulated sugar 1/4 cup salt 3 cloves garlic, smashed and peeled 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons freshly ground pepper 1 fresh or dried bay leaf 1 large bone-in turkey breast (7 to 9 pounds) 6 turkey drumsticks (about 3/4 pound each) 1/2 cup bourbon 1/2 cup honey 1/2 cup apple cider vinegar 4 tablespoons paprika 4 tablespoons yellow mustard 2 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 packets Goya Saz�n con Azafr�n (saffron seasoning)

1. In a large pot, combine 4 cups water with the apricot nectar, apple juice, 1/2 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool. Strain the brine and, using a marinade injector, inject it into the turkey breast and drumsticks, distributing throughout (or just place the turkey in the brine). Cover the turkey with foil and refrigerate overnight.
2. In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1/2 cup brown sugar. Shake vigorously to blend; set aside.
3. Preheat the grill to low. In a bowl, combine the remaining 1/4 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and saffron seasoning to form a paste. Dry the turkey with a paper towel and rub the paste all over the turkey parts. Grill the turkey, turning the breasts once, until the meat reaches 165� on a meat thermometer, about 3 hours, brushing the turkey with apple juice every half hour to keep it from drying out. During the last half hour of cooking, brush occasionally with the reserved bourbon-honey glaze.



ADVERTISEMENT

RECIPES

Adam's Bourbon-Glazed Barbecue Turkey