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MICHAEL SYMON Mustard BBQ Turkey Halves

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This BBQ turkey is a delicious version of a Thanksgiving staple!


3/4 cup olive oil
3 tablespoons ground coriander (toasted)
1 turkey (12-14 pounds, cut in a half)
kosher salt and freshly ground black pepper (to taste)
16 ounces apple cider vinegar
1 small red onion (peeled thickly sliced)
1 clove garlic (peeled and smashed)
1 chipotle chili in adobo sauce (plus 1 tablespoon sauce, divided)
1/2 cup prepared horseradish
3 tablespoons bourbon
1 teaspoon toasted coriander seed
1/2 teaspoon paprika
1 cup ballpark mustard
1/2 cup yellow mustard
5 tablespoons pure maple syrup
1 tablespoon soy sauce
kosher salt and freshly ground black pepper (to taste)

Season the turkey with salt, pepper and coriander on both sides. Season up to the night before.
Preheat grill using indirect heat, by lighting one side of the grill on medium-high heat and keeping the other side cold. Allow the turkey to sit at room temperature for at least 30 minutes. Drizzle the turkey with olive oil and place it on the hot side of the grill skin side down. Put the lid down on the grill and cook until the skin is charred and crisp, about 10-12 minutes, then flip and char the other side. Put the lid down and cook for another 2-2 1/2 hours.
In the last 30 minutes, begin basting the turkey halves with mustard BBQ sauce and cook until temperature reaches 165ºF. Remove the turkey halves from the grill to rest for 15 minutes before slicing and serving. Serve remaining BBQ sauce on the side.
To make the Mustard BBQ sauce: in a small saucepan add the vinegar, red onion, garlic, chipotle, horseradish, bourbon, coriander, and paprika. Bring the mixture to a boil then reduce to a simmer. Simmer for 20 minutes then strain to a medium bowl. Whisk in the mustard, maple syrup, soy sauce, adobo sauce, and season with Kosher salt and freshly ground black pepper. Refrigerate.

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