Skip to main content Skip to main content

Spice Rubbed Wild Turkey with Mango Salsa Recipe

Grilled turkey served with a freshly made mango salsa is a recipe the whole family can enjoy

Spice Rubbed Wild Turkey with Mango Salsa Recipe
Placing the spice rub under the skin of the turkey allows the meat to contain the flavor of the spice mixture. (Photo courtesy of
Print Recipe

Serves: 12
Prep time: 20 minutes
Cook time: Approximately 2 hours 30 minutes


  • 12 pound turkey
  • 3 green onions
  • 5 tablespoons canola oil, divided

Mango Salsa Ingredients:

  • 5 fresh mangoes, peeled and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3 tablespoons chopped onion
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh cilantro, chopped

Spice Rub Ingredients:

  • 1 ½ tablespoons ancho chili powder
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons homemade brown sugar (packed)
  • 1 ½ teaspoons ground ginger
  • 2 teaspoon homemade garlic powder
  • 2 teaspoons homemade onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


1. Preheat the grill to high. Brush green onions with 1 tablespoon of the oil and season with salt and pepper. Grill for two minutes on each side and thinly slice into a bowl.

2. Add the mangoes, jalapeños, lime juice and 3 tablespoons of the canola oil. Mix and cover; set aside.

3. Prepare the grill for cooking the turkey; adding a drip pan, and placing coals for indirect heat. In a bowl, mix the spice rub ingredients together.

4. Wash the turkey and pat dry; turn the wings back to hold the neck skin in place. Untuck the legs and loosen the skin by gently putting your hand (or knife) under the skin of the bird. Gently place the spice rub under the turkey skin, and return the legs to a tucked position. Brush the entire turkey with the remaining canola oil.

5. Place the turkey, breast side up, on the grill and over the drip pan. Cover and grill to an internal thigh temperature of 180 degrees and the breast at 170 degrees which takes approximately 2 hours 30 minutes.

6. When the turkey is done, bring in and let sit for at least 20 minutes before carving. Serve with the mango salsa.

For more turkey recipes, visit


GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Subscribe Now and Get a Full Year

Offer only for new subscribers.

Subscribe Now