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Adam's Bourbon-Glazed Barbecue Turkey

November 2006
Adam's Bourbon-Glazed Barbecue Turkey

by 6 people

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If you love the flavor of brined turkey, it might be worth picking up a marinade injector to get the liquid deep into the turkey meat.

Makes: 12 servings

Prep: 20 mins

Cook: 3 hrs

Ingredients
  • 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 Sazon con Azafran (saffron seasoning
Directions
  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 degrees 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.