The Best Non-Traditional Turkey Recipe

I’ve always said there’s a reason we only eat turkey once a year; sadly, it’s because traditional turkey can get sort of boring. We’re going to change that today with this non-traditional turkey recipe; sweet Thai chili bbq turkey.

By non-traditional turkey recipe, I’m not talking about the deep-fried turkey that was so popular for years. Don’t get me wrong, I love a deep-fried turkey at the Thanksgiving table. But, this is totally different.

For this non-traditional turkey recipe, I’m taking two very distinct flavors that I love, vinegar (inspired by East Carolina BBQ) and sweet Thai chili to make what I call Thai Chili BBQ Turkey.

Gone are the days of the traditional Thanksgiving dinner consisting of boring roast turkey where the turkey breast is always the first to go.

In this non-traditional turkey recipe, you might find the wings being the hottest item. The Thai Chili BBQ turkey glaze combined with the cooking technique really makes for some crispy skin and the wings are seriously show-stopping.

What To Serve With Thai Chili BBQ Turkey

Just because this turkey is non-traditional doesn’t mean the sides can’t still be traditional. These roasted garlic mashed potatoes and my all-time favorite, cranberry sausage stuffing are right at home next to it.

If you want to go all in on non-traditional, try my lobster & chorizo stuffing. It’s life-changing.

Best Way to Grill a Turkey

This is debatable, but for me the best turkey comes off the grill. You get flavor from the charcoal or wood pellets that just can’t be achieved in an oven. And with the bird outside, your oven is free for the sides and pies.

Start by splitting the turkey in half and removing the backbone. The halves can then lay flat, so they cook faster and more evenly than a whole bird cooks.

Set the halves skin side up over indirect heat at 225°F, and leave them right where they are for the whole cook. For the last 30 minutes, crank the grill up to 350°F and start glazing. That’s what gives you crispy, sticky skin.

How To Dry Brine A Turkey

Dry brining just means salting the bird ahead of time and letting it sit in the fridge. The night before, pat the turkey dry and season it all over with 3 tablespoons of Diamond Crystal kosher salt, garlic powder, and black pepper. Then refrigerate it, uncovered, overnight.

I use Diamond Crystal salt, and it’s a lot less salty by the spoonful than Morton’s. If Morton’s is what you have, cut it to 1 1/2 tablespoons, and here’s why the two salts measure so differently.

It’s the same idea I use on steak, and I break down the why in my post on how to dry brine your steak.

What Temperature to Cook a Turkey

The USDA says turkey is safe at 165°F, but if you leave it on the grill until it hits that number, the breast will be dry by the time you carve it. I pull mine when the thickest part of the breast hits 160°F. Tent it loosely with foil, and carryover cooking finishes the job while it rests.

Don’t count on a big temp jump, though. This bird spends most of its time low and slow, so it only climbs about 5 degrees on the rest, which is exactly why I pull at 160°F and not lower.

Check the thickest part of the breast, and keep the probe off the bone. A good instant-read thermometer is the one tool I’d never cook a turkey without, because guessing is how you end up with the dry turkey everybody jokes about at Thanksgiving.

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Unique Non-Traditional Turkey Recipe

Serves: 6-8 | Prep Time: 20 min | Cooking Time: 2.5 hours

Ingredients
1 10 lb. turkey (backbone removed, turkey split in half)
3 tbsp kosher salt (Diamond Crystal)
2 tsp garlic powder
2 tsp ground black pepper

For the glaze:
2 cups apple cider vinegar
3/4 cup sweet Thai chili sauce
2 tbsp dark brown sugar
2 tbsp ketchup
1 tsp mustard seeds
1 tsp red pepper flakes
1 tsp fresh ground pepper
2 tsp kosher salt
1 tsp fish sauce

Step 1: Remove backbone from turkey using a pair of kitchen shears. This is much easier done with shears as opposed to scissors. If you’re not sure how to do it, see my video here. Using the same sheers, cut the turkey in half along the breast bone.

Step 2: Place turkey on a wire cooling rack on a baking sheet. Dry off the turkey with paper towels to get as much moisture off the skin as possible. Season with salt, pepper, and garlic, and return to the refrigerator (uncovered) overnight. The salt pulls more moisture out of the skin and helps achieve that crispy texture we love.

Step 3: Place turkey on countertop and light grill, setting up for indirect heat. Preheat grill temperature to 225°F.

Step 4: Once the grill is preheated, place a reliable leave-in thermometer in the thickest portion of the breast and place turkey on the grill over indirect heat. Close the lid and allow the turkey to cook until the internal temperature reaches 110°F in the breast.

Step 5: While turkey is cooking, add 2 cups cider vinegar to a medium saucepan over medium-high heat. Once vinegar starts to boil, reduce heat to low and whisk in remaining ingredients for the glaze. Continue to whisk until brown sugar and salt have dissolved. Divide glaze in half and set aside.

Step 6: When the turkey reaches 110°F internal temperature, increase grill temperature to 350°F. Using a hi-temp silicone glazing brush, coat the entire surface of the turkey with glaze. Reapply the glaze every 15 minutes till the turkey reaches 160°F internal temperature in the breast.

Step 7: Remove turkey, tent with foil, and let rest until the internal temperature of the turkey has reaches 165°F.

Step 8: Slice and serve with the remaining half of the glaze to be used as a dipping sauce for the turkey.

Non-Traditional Turkey FAQs