Honey Smoked Turkey

Ingredients:

• Turkey weighing 4.5-5.5 kg.
• 2 tbsp. sweet paprika
• 1 tbsp tomato paste
• 1 tbsp. apple cider vinegar
• 1 tbsp ground guajillo pepper
• 0.5 tsp caraway seeds
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1/8 tsp cayenne pepper
• 6 peeled garlic cloves
• Olive oil
• 1 small red onion, peeled and halved
• 1 orange
• 1 lemon
• 1 bunch of fresh thyme
• 4 cups chicken broth (or more as needed)
• 1/4 cup honey
• Special equipmentkitchen twine

Preparation:

1. Dry-marinated turkey:
   
   Place the turkey in a roasting pan fitted with a rack. Season generously with salt and black pepper. Refrigerate, uncovered, for 8 hours or overnight.
2. Preheat a gas grill to medium heat (about 350°F).
3. Place the turkey on the counter to come to room temperature.
4. Meanwhile, place the paprika, tomato paste, vinegar, guajillo chili, cumin, cumin, coriander, cayenne pepper, and 3 cloves of garlic in a food processor and pulse until pureed. Add a little olive oil until you have a thick paste. Taste and adjust the seasoning, if necessary.
5. Stuff the turkey cavity with the onion, orange, lemon, thyme, and the remaining 3 garlic cloves. Rub the turkey generously on all sides with the spice paste. Tie the legs tightly with kitchen twine. Tuck the wing tips under the turkey. Add 2 cups of chicken broth to the roasting pan and cover with foil.
6. Place the roasting pan in the center of the grill, directly on the grate. Roast for 45 minutes. Remove the foil and add 2 cups of chicken broth. Close the grill lid and continue roasting until the internal temperature of the meat reaches 145°F (63°C), about 35 minutes more.
7. Meanwhile, place the honey in a small bowl. Once the turkey reaches 145°F (63°C), add 1/4 cup of the pan juices to the bowl with the honey and stir. Using a brush, coat the bird on all sides with the honey mixture.
8. Close the grill and continue cooking until the internal temperature reaches 155°F (68°C), another 15-20 minutes. Remove the turkey and let it rest for 30 minutes (the internal temperature will continue to rise to 165°F (74°C). Serve!