Backyard BBQ’d Tasty Canadian Turkey

Ingredients

For turkey:

1 whole Canadian turkey (12 – 16 lbs)
2 tbsp olive oil
Salt and pepper to taste

For spice rub:

1 tbsp ground sage
1 tbsp ground thyme
1 tbsp ground sweet paprika
1 tbsp ground lemon peel
1 tbsp ground garlic powder
1 tbsp ground onion powder
½ tbsp ground chili powder
Salt and pepper to taste

Note: Looking for some flavour inspiration? Discover a selection of Canadian Turkey made-at-home spice blends you can use as alternates in this recipe.

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.

Directions

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.