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Ultimate BBQ Grilled Turkey

Transform your holiday feast with this incredible BBQ grilled turkey recipe. Infused with sweet apple and savory onion flavors, plus a secret ingredient - a bottle of white wine - this grilled turkey masterpiece delivers unbelievably juicy meat with a subtle smoky char.
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
  • 3 medium apples cored and quartered
  • 2 large onions peeled and quartered
  • 1 bottle 750 ml dry white wine
  • 1/4 cup olive oil
  • 3 tablespoons BBQ seasoning rub store-bought or homemade
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 cup chicken broth for basting
  • Fresh herbs for garnish rosemary, thyme, sage

Method
 

  1. Remove the turkey from refrigeration about 1 hour before cooking to bring to room temperature. Pat dry thoroughly with paper towels.
  2. In a small bowl, combine BBQ seasoning, salt, pepper, garlic powder, and paprika to create your turkey rub.
  3. Brush the entire turkey with olive oil, then generously apply the seasoning rub all over, including under the skin and inside the cavity.
  4. Stuff the turkey cavity with apple quarters and onion quarters, reserving some for the drip pan.
  5. Pour the bottle of white wine into the turkey cavity, allowing excess to flow into your drip pan.
  6. Place remaining apple and onion pieces in the drip pan to create an aromatic base.
  7. Preheat your gas grill to low heat (325-350°F). For a charcoal grill, arrange coals on the sides for indirect heat, leaving the center empty.
  8. Place the drip pan in the center of the grill (or between the charcoal piles for a charcoal grill).
  9. Position the turkey breast-side up over the drip pan, making sure it's not directly over any flames.
  10. Close the grill lid and maintain a steady temperature of 325-350°F.
  11. Grill the turkey with the lid closed, maintaining temperature for approximately 15-20 minutes per pound of turkey (about 4-5 hours total for a 15-pound turkey).
  12. Every 45 minutes, baste the turkey with a mixture of its own juices from the drip pan and chicken broth.
  13. If parts of the turkey are browning too quickly, cover them loosely with aluminum foil.
  14. After about 3 hours, begin checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh (avoiding bone) - it should reach 165°F when fully cooked.
  15. Also check the breast temperature, which should reach 160°F (it will continue cooking to 165°F while resting).
  16. Once the turkey reaches the proper temperature, remove it from the grill and transfer to a cutting board.
  17. Tent loosely with foil and allow to rest for at least 20-30 minutes before carving.
  18. While resting, strain the drippings from the drip pan and use them to make a flavorful gravy if desired.

Nutrition

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