BBQ-Rubbed Turkey with Creamy Cracked Pepper Sauce

Ingredients

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For the turkey

1 Butterball Whole Turkey (10–12 lbs), thawedTbsp smoked paprikatsp garlic powder2 tsp onion powder2 tsp kosher salt1 tsp freshly ground black pepper2 Tbsp neutral oil (canola or avocado)

For the Cracked Pepper Sauce

1 cup mayo¼ cup apple cider vinegar1 Tbsp Dijon mustard1 Tbsp horseradish1 tsp Worcestershire sauce1 tsp kosher salt1½ tsp black pepperPinch of sugar 

Directions

  1. Remove turkey from packaging and pat dry.

  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, and oil to form a paste. Rub mixture all over turkey, including under the skin and in the crevices.
  3. Place turkey breast-side up on a rack in a roasting pan. Roast at 325°F until internal temperature reaches 165°F/74°C and use Butterball’s turkey calculator to determine approximate cooking time. (For unstuffed turkey—about 3 to 3.5 hours for a 10–12 lb. bird)
  4. Tent turkey loosely with foil if it begins to brown too quickly.
  5. While turkey roasts, whisk together all ingredients for Cracked Pepper Sauce in a bowl. Chill until ready to use.
  6. During the final 30 minutes of roasting, brush turkey with ½ to ¾ cup of the Cracked Pepper Sauce to form a glossy, flavourful coating. Reserve the rest for serving.
  7. turkey to a cutting board and let it rest for 20–30 minutes before carving. (This helps the juices redistribute for maximum tenderness.)
  8. Carve turkey and serve with the remaining chilled Cracked Pepper Sauce on the side—or drizzle it generously over slices for an extra punch of creamy, peppery flavour and enjoy!

    9. Credit: By Jennifer Pallian

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