Barbecued Turkey

    Barbecued Turkey

    (12)
    2saves
    3hours30min


    13 people made this

    After trying barbecue cooked turkey you'll never go back to using an oven again. This recipe makes a fantastically moist and flavourful bird.

    Ingredients
    Serves: 24 

    • 6kg whole turkey
    • 1 large onion, diced
    • salt and pepper, to taste
    • 1 (750ml) bottle red wine

    Directions
    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. In a Weber style barbecue fill the bottom with charcoal. Light the charcoal and when ready spread to cover the bottom of barbecue.
    2. Wash the turkey and stuff with onion. Rub the exterior down with salt and pepper.
    3. Place the turkey in a deep aluminium roasting tray. Place the pan on the barbecue's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
    4. Cover the barbecue with the lid and open the vents. Cook the turkey for 60 to 90 minutes or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (12)

    by
    49

    Fantastic, juicy turkey, quite tender. Delicious!!  -  08 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    35

    I have been cooking turkeys on a Weber Grill for over 40 years and I have never cooked one over direct heat. Maybe I don't understand the method described here. I use indirect heat by placing the coals on each side of the bottom grate with the drip pan in between the coals. You can put anything you like in the drip pan including wine but use water at least to keep the turkey moist. Use any kind of wood chips you like including hickory or apple. Soak the chips in water for at least an hour then place them on the coals to give the turkey a smoked flavor.  -  13 Nov 2013  (Review from Allrecipes USA and Canada)

    by
    33

    After trying this the first time, I've never gone back to an oven again. faster, jucier and incredible crispy skin. My favorite way is yo put it straight in the grill with an aluminum pan under to catch the drippings for gravy.  -  05 Nov 2009  (Review from Allrecipes USA and Canada)

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