Preheat your gas grill on low heat (around 325-350°F). If using charcoal, arrange coals for indirect heat by pushing them to the sides, leaving an empty space in the middle. Maintain a low, steady temperature throughout cooking.

Remove the turkey from packaging, then thoroughly rinse inside and out. Pat dry with paper towels. Allow to come to room temperature for about 30 minutes.

Rub the outside of the turkey with olive oil. In a small bowl, combine salt, pepper, poultry seasoning, garlic powder, and smoked paprika. Generously season the turkey inside and out with this mixture.

Place the quartered apples and onions inside the turkey cavity. Position the turkey in a disposable aluminum roasting pan. Pour the wine and chicken broth into the bottom of the pan around (not over) the turkey.

Place the roasting pan with the turkey on the grill over indirect heat. Close the lid and maintain a temperature between 325-350°F.

After the first hour, begin basting the turkey with the melted butter every 30 minutes. This helps create a beautifully browned, flavorful skin.

Cook the turkey until a meat thermometer inserted into the thickest part of the thigh reads 165°F, about 4 hours for a 15-pound turkey (approximately 15-18 minutes per pound).

Once done, carefully remove the turkey from the grill and tent with aluminum foil. Let rest for 20-30 minutes before carving to allow juices to redistribute.

Carve your perfectly grilled BBQ turkey and serve with your favorite holiday sides!