Print Options

Back to Barbecued Turkey >

Include these items:

Taste of Home Logo

Barbecued Turkey

Barbecued Turkey
I don't remember where my sister found this recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. —Valerie Delano, Cascade, Montana
12 ServingsPrep: 70 min. Grill: 2 hours + standing

Ingredients

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 2 cups ketchup
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 1/4 cup Dijon mustard
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon celery seed
  • 1 teaspoon crushed red pepper flakes
  • 4 teaspoons pepper, divided
  • 1/2 teaspoon ground ginger
  • 1 turkey (12 to 14 pounds)
  • 1 tablespoon salt

Directions

  • In a large saucepan, saute onions and garlic in 1/4 cup oil until
  • tender. Stir in the ketchup, water, syrup, vinegar, molasses,
  • mustard, Worcestershire sauce, celery seed, pepper flakes, 1
  • teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 30 minutes or until slightly thickened. Set aside
  • 1-1/2 cups for serving.
  • Remove giblets from turkey (discard or save for another use). Using
© Taste of Home 2013

2 of 2

Barbecued Turkey (continued)

Directions (continued)

  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Prepare grill for indirect heat, using
  • a drip pan. Skewer turkey openings; tie drumsticks together. Rub
  • remaining oil over skin of turkey. Sprinkle salt and remaining
  • pepper over turkey and inside cavity.
  • Place turkey over drip pan; grill, covered, over indirect medium heat
  • for 1 hour. Brush with some of the sauce mixture. Grill 1-1/2 to 2
  • hours longer or until a meat thermometer reads 180°, basting
  • frequently with remaining sauce. Cover and let stand for 20 minutes
  • before carving. Serve with reserved sauce. Yield: 12 servings (1-1/2
  • cups sauce).
Nutrition Facts: 8 ounces cooked turkey with 2 tablespoons sauce equals 709 calories, 32 g fat (8 g saturated fat), 245 mg cholesterol, 1,451 mg sodium, 30 g carbohydrate, 1 g fiber, 73 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013