Soak wood chips in cold water 1 hour. Place an equal amount of the chips in the centre of each piece of foil. Seal the chips inside the foil and poke the packets created with a fork to allow smoke to escape. Preheat your barbecue to medium-high.
Combine the cumin, chili powder, sage, paprika, salt and pepper in a bowl. Brush the turkey with olive oil; rub with spice mixture.
Set one packet of the wood chips directly on the coals on one side of the barbecue. Set the turkey on the other side of the barbecue. Close the lid and turn the heat off underneath the turkey; leave the side of the barbecue with the wood chips set to medium-high.
Cook the turkey for 45 minutes, and then set on the other packet of wood chips. Cook for 30 to 45 minutes more, or until the temperature of the turkey registers 185 degrees F when an instant read thermometer is inserted deep into the thigh.
Brush the turkey with the barbecue sauce and let it heat through a few minutes. Transfer the turkey to a platter and let rest 10 minutes before carving.
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