Gusto TV Bold Smoked Spicy Turkey Recipe

Smoked Spicy Turkey Recipe

Bring bold barbecue flavors to your next gathering with this Smoked Spicy Turkey Recipe from License to Grill, hosted by Rob Rainford. Featuring a juicy turkey breast infused with a tangy pickle juice and mustard injection, coated in an aromatic spice rub, and slowly smoked over hickory and applewood, this recipe delivers a delicious combination of smoky, savory, and sweet flavors. Perfect for family celebrations, holiday dinners, and backyard barbecues, this smoked turkey is a flavorful alternative to traditional roasted poultry.

The Inspiration

Smoked turkey is a barbecue favorite known for its rich flavor, tender texture, and distinctive wood-fired aroma. In License to Grill, Rob Rainford prepares turkey breast using a flavorful injection marinade, a homemade dry rub, and a combination of hickory and applewood smoke.

The injection mixture of olive oil, pickle juice, yellow mustard, and Worcestershire sauce adds tangy, savory flavor throughout the meat. Meanwhile, the Hot Times Rub combines celery salt, brown sugar, cinnamon, cloves, and dry mustard to create an aromatic crust with a balance of sweetness and warm spices.

Slow smoking over indirect heat allows the turkey to absorb the character of both smoking woods. Hickory provides a stronger barbecue aroma, while applewood contributes a milder, slightly fruity finish, creating a satisfying centerpiece for outdoor gatherings.

Ingredients

5-7 pound turkey breast
Salt and pepper
3 handfuls of hickory wood chips
3 handfuls of apple wood chips

Injection liquid:

1/3 cup olive oil (83ml)
1/3 cup pickle juice (83ml)
1 teaspoon yellow mustard (5ml)
2 teaspoons Worcestershire sauce (10ml)

Hot Times Rub:

2 tablespoons celery salt (30ml)
2 tablespoons brown sugar (30ml)
2 teaspoons ground cinnamon (10ml)
1 teaspoon ground clove (5ml)
½ teaspoon dry mustard (2.5ml)

Method

In a small bowl, mix olive oil, pickle juice, mustard, Worcestershire sauce, and salt and pepper. With a kitchen syringe, pull this mixture up into the syringe and inject it deep into the thickest part of the turkey breast. Repeat this process into different areas and angles of the turkey breast until all of the injection liquid has been used.
In a new bowl, combine all of the dry rub ingredients. Massage the rub all over the turkey breast, rubbing it over and under the skin. Place the breast in a sealable plastic bag and refrigerate for 24 hours.
Place one handful of the hickory wood chips in water to soak for 30 minutes prior to cooking time. If using a charcoal grill, soak 3 handfuls of the hickory wood chips. This will have to be done again in preparation for the second smoke package that will be needed halfway through the cooking process.
Prepare the grill for smoking over indirect heat by putting it on high heat on one side and no heat on the other.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke begins to billow out of the barbecue, reduce the heat under the smoke pouch to achieve a steady heat of 200º F to 220º F .
Place the turkey on the cool side of the grill and smoke with lid down for 3 ½ hours.
After an hour, soak the next handful of wood chips in preparation for the new smoke package. Soak all 3 handfuls if you are using charcoal
Prepare a second smoke package – this time with apple wood chips.
After 1 ½ hours of the turkey smoking on the grill, replace the smoke package (or add more chips if using charcoal)
Allow turkey to sit for 10 minutes before carving.

Serving Suggestions

For a holiday-inspired dinner, serve the smoked turkey with mashed potatoes, roasted carrots, green beans, and a homemade cranberry sauce. The sweetness and acidity of cranberry sauce complement the brown sugar, cinnamon, and cloves in the Hot Times Rub, creating a balanced combination of savory and fruity flavors.

For a casual summer gathering, serve the smoked turkey with grilled sweet potatoes, baked beans, or a chilled pasta salad. These barbecue favorites provide a satisfying variety of textures and flavors, making the meal suitable for outdoor entertaining.

Leftover smoked turkey can also be used in sandwiches, wraps, and salads. Thinly slice the chilled turkey and layer it onto toasted bread with lettuce, tomato, and mustard for a flavorful lunch. It can also be added to grain bowls or tossed with fresh vegetables for a quick meal.

Final Thoughts

This Smoked Spicy Turkey Recipe from License to Grill combines juicy turkey breast with a tangy injection marinade, an aromatic dry rub, and the rich flavors of hickory and applewood smoke. Rob Rainford’s preparation brings together pickle juice, mustard, Worcestershire sauce, brown sugar, cinnamon, and cloves to create a distinctive balance of savory, sweet, and warmly spiced flavors.

Find more recipes from License to Grill here!