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–+ servings

BBQ Thanksgiving Turkey

Transform your holiday dinner with this showstopping grilled turkey that combines the smoky flavor of barbecue with the festive tradition of Thanksgiving. This method uses apples, onions, and a whole bottle of wine to create a succulent, flavor-packed centerpiece that's anything but ordinary!
Print Recipe
Prep Time 40 minutes
Cook Time 4 hours 20 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 1294
Ingredients Method Nutrition

Ingredients
  

  • 1 15-pound whole turkey, neck and giblets removed
  • 2 tablespoons olive oil
  • 3 tablespoons poultry seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons black pepper
  • 1 tablespoon kosher salt
  • 3 medium apples quartered
  • 2 large onions quartered
  • 1 bottle 750ml dry white wine
  • 2 cups chicken broth
  • 4 tablespoons unsalted butter melted
  • 2 sprigs rosemary
  • 4 sprigs thyme

Method
 

  1. Begin by preparing your grill for indirect heat cooking. For a gas grill, turn on burners on only one side and maintain a temperature of about 325-350°F. For a charcoal grill, arrange hot coals on either side, leaving the center empty.
  2. If using wood chips for extra smoky flavor, soak them in water for 30 minutes, then drain and place in a smoker box or aluminum foil pouch with holes poked in the top. Place on the hot side of the grill.
  3. While the grill preheats, prepare the turkey. Remove it from the refrigerator and let stand at room temperature for 30 minutes. Pat the turkey dry thoroughly with paper towels, inside and out.
  4. In a small bowl, mix the olive oil, poultry seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt to create a flavorful rub.
  5. Gently loosen the skin from the turkey breast and rub about 1/3 of the spice mixture directly on the meat under the skin. Rub the remaining mixture all over the outside of the turkey.
  6. Stuff the turkey cavity with the apple quarters, onion quarters, rosemary, and thyme sprigs. These will add moisture and flavor from within.
  7. Place the prepared turkey in a large disposable aluminum roasting pan. Pour the wine and chicken broth into the bottom of the pan.
  8. Position the roasting pan on the indirect heat side of the grill. Close the lid and maintain a consistent temperature of 325-350°F.
  9. After the first hour, begin basting the turkey with the pan juices and melted butter every 30 minutes.
  10. If the turkey begins to brown too quickly, loosely tent it with aluminum foil.
  11. Continue grilling for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F and juices run clear.
  12. Once done, carefully remove the turkey from the grill and transfer to a cutting board. Tent with foil and let rest for 30 minutes before carving to allow the juices to redistribute.
  13. Strain the pan drippings and reserve for gravy if desired.

Nutrition

Calories: 1294kcalCarbohydrates: 16gProtein: 118gFat: 77gSaturated Fat: 32gCholesterol: 468mgSodium: 1310mgFiber: 2gSugar: 10g
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