Turkey Barbeque


2 (3 lb) turkey breasts or 1 breast and 1 small turkey roast that has some light and dark meat, thawed (They are packaged exactly the same which is how I accidentally discovered how much I like the mix.)

1/2 c apple cider

optional: 2 tsp liquid smoke

For Rub:

1/2 c paprika

1 Tbsp garlic salt

1 tsp ground cumin

1 tsp pepper

1/2 tsp celery seeds

2 Tbsp brown sugar


Light your grill.

Rinse turkey and pat dry with paper towels.

Combine all ingredients for the rub together in a small bowl.

Rub all over the turkey.

When the grill is hot, brown turkey on both sides about 10 minutes a side.

Preheat oven to 275 degrees

Remove turkey from the grill and put in a large baking pan lined with enough heavy-duty foil to be able to completely wrap the turkey.

Add the apple cider and liquid smoke, then wrap the turkey in foil sealing the edges.

Roast for 4 hours.

Cool and pull apart or chop – personal preference!

You can use any barbeque sauce you like, but I’ve been making this for years and love it.

Barbeque Sauce


2 c ketchup

1/2  c apple cider vinegar

1/2 c apple cider

1 tsp garlic salt

1/4 c brown sugar

1/2 c white sugar

1 tsp celery seeds

1 tsp Worcestershire sauce

1 tsp hot sauce

juice of one lemon


Add all ingredients to a medium sized saucepan and bring to a boil. Stir and lower heat to simmer. Let the sauce simmer for about 30 minutes stirring occasionally. Cool and enjoy!

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