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Mustard Molasses Turkey
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Molasses Mustard Turkey

Molasses Mustard Turkey is a flavorful and delicious main dish to serve for any holiday dinner or large family gathering. This step-by-step recipe includes a simple brine, delicious molasses mustard sauce and full grilling instructions for tender and juicy turkey.
Prep Time10 minutes
Cook Time2 hours
Additional Time12 hours
Total Time14 hours 10 minutes
Course: Turkey
Cuisine: American
Keyword: grilled turkey, mustard molasses turkey, mustard turkey, smoked turkey
Servings: 12 Servings
Calories: 906kcal
Author: Milisa

Ingredients

For the Brine:

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 orange
  • 2 garlic cloves
  • 1 teaspoon black pepper

For the Turkey:

  • 12 pound whole turkey
  • ¼ cup molasses
  • ¼ cup stone ground dijon mustard
  • 2 tablespoons ketchup
  • ½ teaspoon hot sauce
  • 1 ½ teaspoons granulated garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

Make the Brine:

  • Mix salt, brown sugar and about 6 cups of boiling water together until salt and sugar is dissolved.
  • Pour mixture into a large pan and add a couple of trays of ice cubes and remaining cold water. 
  • Quarter oranges and squeeze juice into the brine. Add orange rinds to the mixture.
  • Slice garlic cloves in half an add ground pepper. Stir well.
  • Remove the neck and gizzards from the turkey and reserve for making turkey stock.
  • Lower the turkey into the brine. Cover and refrigerate at least 4 hours and up to 24 hours.
  • Drain the turkey and discard the brine.

Grill the Turkey:

  • Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
  • In a bowl combine molasses, dijon mustard, ketchup, hot sauce, garlic, salt and pepper. 
  • Pat turkey dry with paper towels, inside and out. Place on a rimmed baking sheet.
  • Carefully separate the skin from the breast and spoon the molasses mustard under the skin, rubbing it all over the breast and around the thighs. Spoon into the cavity and all over the outside of the turkey.
  • Use butcher twine to truss the turkey, tying up the legs and wings.
  • Place turkey on the grill over indirect heat. Lower grill temperature to 320° and cook with the grill closed for 
  • Check the turkey about every 30 minutes, turning if it is browning more on one side than the other.
  • Continue to cook until turkey reaches 160° using a digital meat thermometer the check in the thick part of the thigh, near the bone. 

Notes

HOW LONG TO GRILL TURKEY:

  1. A whole turkey will take about 15 -20 minutes per pound for on the grill, cooking with a grill temperature is between 300° and 350°.  Between 3 and 4 hours total cooking time for about a 12- 15 pound turkey. Using a digital thermometer is the best way to make sure the grilled turkey is perfectly cooked.

HOW TO STORE AND REHEAT GRILLED TURKEY:

  1. Turkey should be sliced and removed from the bone. Place in an airtight container or plastic zip top bags and refrigerate up to 3 days. The carcass can be stored in a zip top bag up to 2 days in the refrigerator or frozen to make turkey stock.
  2. Reheat leftover turkey in a pan with a bit of broth or water, cook over medium heat until heated through.
  3. Freeze turkey in a vacuum sealed bag or freezer bag up to 3 months.

Nutrition

Serving: 1g | Calories: 906kcal | Carbohydrates: 12g | Protein: 130g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 494mg | Sodium: 1943mg | Fiber: 1g | Sugar: 11g