Several years ago we started barbecuing our turkey with spicy chocolate rub. Here are two great recipes. I've made some adaptations, but the first recipe for Spicy Chocolate Rub Recipe is adapted from The BBQ Report. Just combine everything in the Cuisinart until finely ground and pat on turkey. Very easy!
This recipe is for chicken, so if you're planning a 20 lb. turkey, you'll need to increase the amounts.
1. SPICY CHOCOLATE RUB
Ingredients
1 cup natural unsweetened DARK cocoa powder
1/4 cup kosher salt
2 tsp dried red pepper flakes, chopped fine
1/2 tsp ground cloves
2 Tbsp granulated sugar
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Want to get a little more sophisticated with the Rub? Kunde Family Estates (great wines to accompany your turkey) has a recipe for BBQ Turkey with Ancho Chile/Chocolate Rub. This recipe includes brining the turkey first. If you buy a kosher turkey it will already be brined. This recipe is for a 12-16 pound turkey, so if yours is bigger than that, you'll need to adjust the measurements.
2. ANCHO CHILE CHOCOLATE RUBIngredients
3 Tbsp brown sugar
2 Tbsp chile powder
1 Tbsp unsweetened DARK cocoa powder
2 tsp ground cumin
2 tsp dried oregano
2 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
½ tsp chipotle chile powder
2 tbsp softened butter
Directions
In small bowl, combine all dry rub ingredients. Mix well. In another small bowl, mash butter together with 2 Tbsp rub – set aside.
Place turkey in large roasting pan. With fingers, gently loosen the skin over breast meat and insert butter/rub under skin; gently rub over breast meat. Rub the outside of bird well with olive oil; then sprinkle generously inside and out with rub. Loosely pack cavity with lemon and orange slices. Tie drumsticks together with kitchen string. Place in refrigerator and let sit; uncovered, 5 – 6 hours, or until ready to cook.
When ready to cook, prepare grill. If using charcoal grill, prepare for indirect cooking. For gas grills, heat to medium high. Put turkey in roasting pan on grill; add 2 cups water; cover. Turn all gas setting to low. Grill-roast turkey, basting with pan juices and rotating pan 180 degrees every hour, for 3 hours. (If using charcoal grill, add briquettes or mesquite every hour to maintain an even temperature). After 3 hours, insert instant-read thermometer in fleshy part of inner thigh to check for doneness. Thigh meat should register 175° F and the juices should run clear when thigh is pierced. If not done, cover and continue to cook; checking every 20 minutes for doneness.
When done, transfer turkey to heated platter, cover loosely with foil and allow to sit for 20 minutes before carving.
