An oven-barbecued turkey relieves you of the variables of grill cooking while preserving the slow-cooked, smoky taste. Step away from ordinary roasting and bump up the flavor of turkey by steeping it in brine and then applying dry oven heat. A variety of herbs, spices, brine liquids and sweeteners lend themselves to turkey seasoning so you’ll never have to use the same method twice. This easy “barbecue” provides a main course for holidays, freezer leftovers and pulled turkey sandwiches.
Prepare the Turkey
Step 1
Make a basic brine up to 24 hours before your turkey goes in the oven. Start with 1 gallon of water and add salt and sugar or another sweetener to taste.
Step 2
Add flavorful liquids, such as coffee, beer or wine; seasonings, such as herbs, pepper and garlic; and liquid smoke to the basic brine, if desired. Heat this enhanced brine in a stockpot on the stove to fully dissolve the sweetener and meld the different elements.
Step 3
Cold-brine your turkey by cooling the heated brine liquid. Place the turkey in a clean 5-gallon bucket or a doubled oven roasting bag. Pour in the brine and set the turkey in a cool place for 12 to 24 hours, turning periodically.
Step 4
Hot-brine your turkey on top of the stove instead to avoid the waiting period. Add enough water to the brine in your stockpot to cover the turkey. Bring to a boil, reduce heat to simmer and cook for one hour or more.
Step 5
Remove the turkey from the brine, pat dry and rub it with oil. Place the turkey in a roasting pan, breast side down.
Oven-Barbecue the Turkey
Step 1
Preheat the oven to 350 degrees Fahrenheit. A moderate temperature, rather than high heat, will slow-cook your bird to mimic outdoor cooking.
Step 2
Barbecue your turkey in the oven, basting with pan juices, bottled barbecue sauce or homemade glaze occasionally.
Step 3
Turn the turkey over toward the end of cooking to brown the breast side. The turkey is done when its internal temperature in the thick part of a leg reads 165 degrees Fahrenheit.
Tips and Warnings
- Use part of the brine liquid as a base for a glaze. Be sure to heat this liquid if it has contacted the uncooked turkey.
- If you use liquid smoke in your brine or glaze, start with a small amount and add more gradually, to taste. Commercial liquid smoke has a highly concentrated flavor. Handle your turkey with care, especially when hot brining. Gently lower it into hot liquid on top of the stove to avoid splashing on the burners.
Things You'll Need
- Large turkey-size stockpot, 5-gallon bucket or 2 turkey-size oven roasting bags
- Large roasting pan
- Liquid, such as water or broth
- Sweetener, such as sugar or syrup
- Seasoning
- Bottled or homemade glaze or barbecue sauce, optional
- Liquid smoke, optional
- Turkey, up to 16 pounds, washed, patted dry and at room temperature
- Olive or vegetable oil
- Instant-read thermometer
Member Comments