BBQ Turkey

This BBQ Turkey cooks over indirect heat on the grill for a slow roasted, rich smoky flavor. Homemade barbecue sauce of ketchup, red wine and brown sugar adds a finishing, bold touch to this hearty main dish.


  • 1 (12 lb) whole turkey, thawed
  • 1/2 cup unsalted butter, melted
  • 2 Tbsp salt
  • 1 Tbsp pepper
  • 1/2 cup ketchup
  • 1/2 cup dry red wine
  • 2 Tbsp brown sugar
  • 2 tsp garlic powder


Set the gas grill to 350F degrees.

If using charcoal, fill the grill with about 6 dozen pieces and heat until they turn white. Move the hot coals to the outer edges of the grill and place a disposable pan in the center of the bottom of the grill. Open the bottom vents.

Remove the neck and giblets from the turkey.

Rinse the turkey in cold water, then pat dry inside and out.

Tie the legs together with twine.

Baste the turkey with the melted butter.

Rub salt and pepper over the entire buttered turkey.

Spray the grill rack with a non stick cooking spray.

Place the turkey directly on the rack in the middle of the grill.

Close the lid and open the top vents.

Grill 1 1/2 hours.

Mix together ketchup, wine and brown sugar, Whisk until blended.

Sprinkle in the garlic powder and stir until combined.

Baste the turkey with the barbecue sauce. Cook an additional 30 to 45 minutes.

Check internal temperature. The turkey temperature should register 180F degrees in the deepest part of the thigh when the turkey is done.

Tips: The grill temperature needs to remain a constant 325 to 350 degrees.If the grill starts to cool add more charcoal to the edges of the bottom of the grill.Also be sure the lid will close over the turkey leaving no gaps.

Yield: 12 servings


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