An oven BBQ turkey gives variables of grill cooking while keeping the slow-cooked and 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.
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