Dry Rubbed Grilled Whole Turkey with Jalapeño Chimichurri

This Thanksgiving, take your turkey to the next level with a flavorful and spicy rub, grilled to perfection. This recipe infuses your turkey with bold, zesty flavors that will make your holiday meal unforgettable. Serve with Jalapeño Chimichurri.

Total Time

3 to 4 hours

Serving Size

Makes 8 Servings

(10 to 12 pound) JENNIE-O® Fresh All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed

Dry Rub

tablespoons ground coriander

tablespoons ancho chili powder

tablespoons chili powder

tablespoons cumin

tablespoons paprika

tablespoons brown sugar

tablespoon salt

tablespoon black pepper

teaspoon cayenne pepper

tablespoons olive oil

Remove plastic leg clamp. Tie legs together with kitchen twine. Fasten neck skin to back of turkey with skewer. Tuck wings under turkey.

In bowl, combine Dry Rub ingredients. Brush oil over turkey. Rub turkey generously all over with Dry Rub.

Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.

Prepare grill for medium indirect heat. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox.

Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 5 to 6 inches from medium heat 2 hours 30 minutes to 3 hours 30 minutes or until thermometer reads 170°F and drumsticks move easily when lifted or twisted. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. If using charcoal grill, add about 15 briquettes every hour. Let turkey stand 20 minutes. Serve with Jalapeño Chimichurri.

Nutrition information not available.