BBQ your holiday turkey on the grill to free up space in the oven. This recipe can be used with almost any size bird. It's so good, we rarely have any leftovers.
Ingredients
- whole turkey, neck and giblets removed: 1 piece (15 pound)
- butter: 1 cup (softened)
- chicken soup base: 0.25 cup
- medium apples, cored and: 5 piece (cut into wedges)
- sweet onions, peeled and: 3 piece (cut into wedges)
- butter: 1 cup (cut into cubes)
- garlic: 2 Tbsp (to taste, minced)
- dry white wine: 1 bottle (750 milliliter bottle)
Metric Conversion
Stages of cooking
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Preheat a gas grill for low heat.
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Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
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Toss apples, onions, butter cubes, and garlic together in a large bowl. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
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Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
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Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
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Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
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Remove from the grill and let rest for at least 20 minutes before carving.
