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Savory Grilled Turkey Recipe
Savory Grilled Turkey Recipe photo by Taste of Home

Savory Grilled Turkey Recipe

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My family likes this recipe so much that we tried grilling in a sheltered spot during the winter. It worked! Now we can enjoy this juicy, grilled bird all year long. —Karen Buenting, Livermore, Iowa
TOTAL TIME: Prep: 15 min. Grill: 2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Grill: 2 hours + standing
MAKES: 12 servings


  • 1 turkey (12 pounds)
  • 1 cup butter, cubed
  • 1/2 cup cider vinegar
  • 1/2 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon A.1. steak sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Louisiana-style hot sauce

Nutritional Facts

8 ounces cooked turkey with 1 tablespoon sauce equals 670 calories, 40 g fat (17 g saturated fat), 285 mg cholesterol, 515 mg sodium, 2 g carbohydrate, trace fiber, 72 g protein.


  1. Remove giblets from turkey (discard or save for another use). Using 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.
  2. Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour.
  3. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving.
  4. Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce. Yield: 12 servings.
Originally published as Savory Grilled Turkey in Country Extra November 2008, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Nov. 27, 2010

"Made this last and my family really enjoyed this."

Reviewed Nov. 16, 2010

"I think Ms. Karen has done way too much work to grill her bird. I do mine similarly to using an electric oven: stuff bird, place in black roasting pan, baste with butter, cover with loose tent of foil, baste with drippings every 1/2 hour. Remove foil last 30 minutes of cooking & cook 'til timer pops up. My gas grill runs hot, so I use "low" temp. Yummy!"

Reviewed Nov. 15, 2010

"We have grilled our turkey the last 5 years and absolutely love it! To allow for an even more juicy bird we brine the turkey at least overnight, preferably 24 hours before cooking. Always comes out tasty and perfect."

Reviewed Nov. 15, 2010

"We started grilling Turkey's In Wisconsin for the last 30 years. I wouldn't eat my turkey's any other way!!!"

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