Adam's Bourbon-Glazed Barbecue Turkey

• Meat

  • 1 Turkey breast (7 to 9 pounds, large bone-in
  • 6 Turkey drumsticks

• Produce

  • 1 Bay leaf, fresh or dried
  • 3 cloves Garlic
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder

• Condiments

  • 1/2 cup Honey
  • 4 tbsp Mustard, yellow
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 1/4 cups Brown sugar, dark
  • 2 tbsp Chili powder
  • 1/4 cup Granulated sugar
  • 4 tbsp Paprika
  • 1 1/2 tsp Pepper, freshly ground
  • 1/4 cup Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Drinks

  • 2 cups Apple juice
  • 2 cups Apricot nectar

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

• Other

  • 2 packets Goya sazon con azafran (saffron seasoning

Found on rachaelraymag.com

Description

Directions

• In a large pot, combine 4 cups water with the apricot nectar, apple juice, 1/2 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool. Strain the brine and, using a marinade injector, inject it into the turkey breast and drumsticks, distributing throughout (or just place the turkey in the brine). Cover the turkey with foil and refrigerate overnight. In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1/2 cup brown sugar. Shake vigorously to blend; set aside. Preheat the grill to low. In a bowl, combine the remaining 1/4 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and saffron seasoning to form a paste. Dry the turkey with a paper towel and rub the paste all over the turkey parts. Grill the turkey, turning the breasts once, until the meat reaches 165 degrees on a meat thermometer, about 3 hours, brushing the turkey with apple juice every half hour to keep it from drying out. During the last half hour of cooking, brush occasionally with the reserved bourbon-honey glaze.