Roasted Turkey with BBQ Gravy

By swatts1129

Ingredients

• Rub:
• 2 tablespoons salt
• 1 1/2 tablespoons ground sage
• 1 1/2 tablespoons thyme
• 1/2 tablespoon black pepper
• 1/2 tablespoon Neelys Seasoning, recipe follows
• Turkey Brine:
• 1 gallon water
• 2 cups salt
• 3 cups apple juice
• 1 cup bourbon
• 1 tablespoon black peppercorns
• 1/2 cup light brown sugar
• 1 (22-pound) turkey
• Olive oil
• Neelys BBQ sauce, for brushing
• BBQ Gravy, recipe follows
• Seasoning:
• 3/4 cup white sugar
• 1 1/2 cups paprika
• 3 3/4 tablespoons onion powder

Preparation

Step 1

For the Brine:
Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.

Preheat oven to 375 degrees F.

For the Rub:
Mix all ingredients in a small bowl and reserve.
Rub the turkey with olive oil and massage the rub onto the Turkey.
Place the turkey on a rack in a roasting pan. Put into the oven and begin roasting. Check the turkey after one hour, if the skin is golden brown then cover the turkey with foil.
Cook for 15 to 18 minutes per pound, or until a probe thermometer reaches 160 degrees F.
If desired, remove foil 30 minutes prior to cooking is complete to create a crisp crust.
Remove from the oven and let rest 20 minutes before carving.
Serve with BBQ Gravy.


For the Seasoning:
Mix ingredients together and store in an air tight container for up to 6 months.


Yield: 12 servings
Prep Time: 35 minutes
Cook Time: 6 to 8 hours
Inactive Prep Time: 7 hours, 20 minutes
Ease of preparation: Intermediate
Recipes courtesy The Neelys