SPICY CHOCOLATE TURKEY RUBS: 2 recipes for Barbecued Turkey for Thanksgiving

I live in Northern California, and we barbecue turkey all year round, so it's not surprising that we also barbecue the turkey for Thanksgiving. I love the smokiness and flavor that the barbecue brings to the bird. Barbecuing the turkey also leaves the ovens free for all those side dishes and pies.

Several years ago we started barbecuing our turkey with spicy chocolate rub. Here are two great recipes. We'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 RUB

Ingredients
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.

Does Chocolate have a place at your Thanksgiving Table this year?

SPICY CHOCOLATE TRUFFLES for Valentine's Day

Valentine's Day is all about chocolate! Want to spice up your Chocolate Valentine's Day? Make these fabulous Spicy Chocolate Truffles. Love is all about chocolate!

This recipe is from Joan Coukos of Chocolate Moderne  and appeared in Food and Wine Magazine. I had 5-spice Truffles a few years ago at an event, and I've been looking for a good recipe like this that replicates the flavor! Have a spicy Valentine's Day!

SPICY CHOCOLATE TRUFFLES

Ingredients 
1 cup heavy cream
3 tablespoons light corn syrup
3/4 pound bittersweet chocolate, finely chopped
4 tablespoons unsalted butter, softened
1/3 cup finely shredded unsweetened coconut
1/4 teaspoon ground cardamom
Pinch of ground cloves
2/3 cup plus 2 tablespoons sugar
1 tablespoon plus 1/4 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground chipotle powder
1 teaspoon ancho powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon five-spice powder

Directions
In medium saucepan, bring cream and corn syrup to boil. Put bittersweet chocolate in  medium bowl and pour hot cream over it. Let stand for 2 to 3 minutes, then whisk until smooth. Whisk in butter. Refrigerate until firm, at least 1 hour.
Meanwhile, in small dry skillet, toast coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes. Transfer to small bowl and let cool. Stir in cardamom, cloves, 2 tablespoons sugar and 1/4 teaspoon cinnamon.
In another small bowl, whisk 1/3 cup of sugar with remaining 1 tablespoon of cinnamon, the allspice, and the chipotle and ancho chile powders.
In third small bowl, whisk 1/4 cup of cocoa powder with five-spice powder and remaining 1/3 cup of sugar.
Put remaining 1/4 cup of cocoa in another bowl.
Line baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop onto parchment. Place baking sheet in  refrigerator for 10 minutes.
Using your hands, roll each mound of ganache into ball; you may have to cool your hands in ice water periodically while you work.
Roll 1 truffle at a time into 1 of coatings. Return truffles to baking sheet, cover loosely and refrigerate until chilled.