An Expert's Guide to the Perfect BBQ’d Turkey

Directions

Homemade Rubs and Marinade

1. In a small bowl, mix together the olive oil, apple cider vinegar, Worcestershire sauce, hot

   sauce, and soy sauce to create the marinade. (Or substitute the Fat Boy Creole Butter

   Marinade.)

2. In a separate small bowl, mix together the garlic powder, onion powder, paprika, thyme, oregano, basil, cumin, black pepper, and salt to create the Cajun rub. (Or substitute the Fat Boy Cajun Rub.)

Grill Instructions

1. Fire up the grill to 425°F.

2. Rinse the turkey and pat it dry with paper towels.

3. Use a needle or a meat injector to inject the marinade into the breast and thighs of the turkey.

4. Rub the Cajun rub all over the outside of the turkey, making sure to coat it evenly.

5. Place the turkey in a roasting pan and roast it for about 15 minutes.

6. Lower the grill temperature to 350°F and continue roasting the turkey for about 2-2.5 hours, or until the internal temperature reaches 165°F.

7. Remove the turkey from the grill and let it rest for about 15-20 minutes before carving.

Smoker Instructions

1. Preheat your smoker to 250°F.

2. Remove the turkey from the marinade and pat it dry with paper towels.

3. Use a needle or a meat injector to inject the marinade into the breast and thighs of the turkey.

4. Rub the Cajun rub all over the outside of the turkey, making sure to coat it evenly.

5. Place the turkey in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.

6. Remove the turkey from the smoker and let it rest for about 20-30 minutes before carving.