TIP: You can cook your turkey on a roasting pan to collect juices during cooking to make a quick gravy. Add 1 cup of liquid (water, turkey broth, wine or beer) to the pan during cooking. While the turkey is resting, strain juices, add 2 tbsp cornstarch and heat gently while stirring until gravy thickens. You may need to add more cornstarch to thicken to desired consistency.
- Combine all spices rub to create dry rub mix.
- Dry turkey, inside and out, with paper towels. Rub inside and out with olive oil. Season with salt and pepper to taste.
- Pre-heat BBQ to 350°F (175°C).
- Generously season the turkey with dry rub, inside and out. Discard any remaining dry rub mix.
- BBQ, with indirect heat, for 15 minutes per pound, until a meat thermometer inserted into the thickest part of the meat registers 180°F (82°C). Ensure you use a meat thermometer to check for doneness as cooking times can vary significantly with individual BBQ’s.
- Remove from the BBQ and let rest for at least 20 – 30 minutes.
- Carve and serve.