Reviews (1) Add Rating & Review 15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: Unrated 11/28/2014 I'm surprised I'm the first to review; this recipe must be close to 13-plus years existing on this site. Story short, it's one of my favorite preparations/presentations for turkey, which, let's face it, can be somewhat predictable with the standard oven cooking methods, no matter the variations. The slow grilling and bbq sauce marinade really add some zip and zest. I've prepared my turkey this way about every fourth or fifth TG since finding it--always a huge hit. Try brining first!
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Gallery Barbecued Turkey Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 12- to 15-pound turkey 2 cups Foster’s Barbecue Sauce, plus more for serving (optional) 1 cup cider vinegar 1 teaspoon crushed red-pepper flakes 2 tablespoons light-brown sugar Tomato Herb Gravy(optional)
Gallery Barbecued Turkey
Recipe Summary Servings: 12
Gallery
Barbecued Turkey
Barbecued Turkey
Barbecued Turkey
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 12- to 15-pound turkey 2 cups Foster’s Barbecue Sauce, plus more for serving (optional) 1 cup cider vinegar 1 teaspoon crushed red-pepper flakes 2 tablespoons light-brown sugar Tomato Herb Gravy(optional)
Directions
Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 11/28/2014 I'm surprised I'm the first to review; this recipe must be close to 13-plus years existing on this site. Story short, it's one of my favorite preparations/presentations for turkey, which, let's face it, can be somewhat predictable with the standard oven cooking methods, no matter the variations. The slow grilling and bbq sauce marinade really add some zip and zest. I've prepared my turkey this way about every fourth or fifth TG since finding it--always a huge hit. Try brining first!
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
Add Rating & Review
15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
15 Ratings 5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
5 star values: 1 4 star values: 4 3 star values: 2 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: Unrated 11/28/2014 I'm surprised I'm the first to review; this recipe must be close to 13-plus years existing on this site. Story short, it's one of my favorite preparations/presentations for turkey, which, let's face it, can be somewhat predictable with the standard oven cooking methods, no matter the variations. The slow grilling and bbq sauce marinade really add some zip and zest. I've prepared my turkey this way about every fourth or fifth TG since finding it--always a huge hit. Try brining first!Martha Stewart Member
Rating: Unrated 11/28/2014
I’m surprised I’m the first to review; this recipe must be close to 13-plus years existing on this site. Story short, it’s one of my favorite preparations/presentations for turkey, which, let’s face it, can be somewhat predictable with the standard oven cooking methods, no matter the variations. The slow grilling and bbq sauce marinade really add some zip and zest. I’ve prepared my turkey this way about every fourth or fifth TG since finding it–always a huge hit. Try brining first!
Rating: Unrated
All Reviews for Barbecued Turkey
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All Reviews for Barbecued Turkey
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
