Molly Yeh sweet and smoky turkey is an easy Thanksgiving turkey rubbed with paprika and guajillo paste, grilled in a covered pan with honey glaze. That makes it a holiday dinner for Thanksgiving or Friendsgiving that frees your oven, since the whole bird cooks outside on the grill.
Pull the turkey at 155F and let it rest the full 30 minutes, because carryover heat carries it the last 10 degrees to 165F. Brush the honey glaze on only after the bird reaches 145F, so the sugar caramelizes in the last 20 minutes instead of burning.
The dry brine goes on the night before and the bird sits uncovered in the fridge, which dries the skin so the paste clings. A cavity full of orange, lemon, onion and thyme scents the meat from inside. The roasting pan keeps the drippings safe from the flames, too.
The cooking times are the one thing to ignore. The recipe gives about 1 hour 40 minutes on the grill for a 10 to 12 pound bird, only 8 to 10 minutes a pound. Turkey at 350F usually needs 13 to 15 minutes a pound, so plan on 2 1/4 to 3 hours and trust the thermometer.
Molly Yeh Sweet and Smoky Turkey
Course: Main CourseCuisine: AmericanDifficulty: Easy10
servings30
minutes2
hours30
minutes620
kcalA dry brined turkey coated in paprika and guajillo paste, roasted in a pan on a covered gas grill and finished with honey glaze.
Ingredients
- For the Turkey:
One 10 to 12 pound turkey
Kosher salt (about 25 grams) and freshly ground black pepper
1 small red onion, peeled and halved
1 orange
1 lemon
1 bunch fresh thyme
3 cloves garlic, peeled
4 cups chicken broth, or more as needed
- For the Spice Paste:
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon ground guajillo chiles
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 cloves garlic, peeled
Olive oil, as needed
- For the Glaze:
1/4 cup honey
Directions
- Dry brine: Set the turkey on a rack in a roasting pan, rub it all over with the kosher salt and some pepper, and refrigerate uncovered for 8 hours or overnight.
- Heat the grill and make the paste: Heat a gas grill to medium, about 350F, and let the turkey sit out to take the chill off. Pulse the paprika, tomato paste, vinegar, guajillo, caraway, coriander, cumin, cayenne and 3 garlic cloves in a food processor, adding olive oil until a thick paste forms, then season with salt.
- Stuff and tent: Fill the cavity with the onion, orange, lemon, thyme and remaining garlic. Rub the paste all over the turkey, tie the legs and tuck the wings, then pour 2 cups broth into the pan and tent with foil.
- Grill to 145F: Set the pan in the center of the grill, close the lid and cook 45 minutes. Remove the foil, add the remaining 2 cups broth and cook with the lid closed until the thickest part reads 145F, which can take well over an hour for this size bird.
- Glaze and rest: Whisk 1/4 cup pan juices into the honey and brush it all over the turkey. Close the lid and cook until it reads 155F in the thigh and breast, then rest 30 minutes while it climbs to 165F.
FAQs
Where does the smoke in Molly Yeh sweet and smoky turkey come from?
Mostly from the guajillo chiles, since the bird cooks in a covered roasting pan on a gas grill with no wood at all. The recipe calls for sweet paprika rather than smoked, so the smokiness is gentle. Swap in smoked paprika, or set a foil packet of soaked wood chips over one burner, if you want a stronger smoke flavor. Keep the lid closed as much as you can, since every peek lets heat and smoke escape.
How much salt should I use for the dry brine?
The recipe only says to rub it liberally, which is hard to judge on a whole bird. Aim for about half a percent of the turkey weight, roughly 25 grams for an 11 pound bird. That is about 3 tablespoons of Diamond Crystal or 5 teaspoons of Morton kosher salt, spread evenly over the skin and inside the cavity. Skip extra salt in the spice paste if you go to the higher end.
Is 155F safe for turkey?
It is when you let it rest, because the temperature climbs to 165F as it sits under the residual heat. Check the thickest part of the thigh as well as the breast, and make sure both reach the safe minimum for poultry before carving. If the thighs lag, put the bird back on the grill for 10 minutes. Resting also lets the juices settle, so the slices stay moist when you carve.
Can I make gravy from the grill drippings?
Yes, and the 4 cups of broth added to the pan keep those drippings from scorching over the burners. Strain them, skim off the fat and whisk them into the best gravy ever. The honey and spice paste give the gravy a sweet, smoky edge, so taste before adding more salt. Add a splash of broth if it tastes too sweet.
What if my grill is too small for a roasting pan?
Measure first, since a 10 to 12 pound turkey in a roasting pan needs the grill lid to close with room to spare. A grill thermometer on the lid also helps you hold 350F steadily. If it will not fit, roast it in a 350F oven and pull it at the same temperatures. For another way to cook your turkey outdoors, this deep fried turkey is done in under an hour of frying.
