Barbecued Whole Turkey

Fire up the Q this year for a delicious smokey flavour to your meat. The cook time is less when you BBQ your turkey and your oven is freed up for other delightful treats.

You’ll Need

  • 1 15lb fresh or thawed turkey, rinsed and patted dry
  • Salt and pepper to taste
  • 1 onion, peeled and quartered
  • 2 celery stalks, chopped
  • 1 lemon, quartered
  • Fresh savory or thyme, bundled
  • Olive oil or butter
  • Water

Prep and Cook

  • Tie wings to body, tuck in or tie legs together securely with string.
  • Season the inside of the turkey with salt and pepper.
  • Stuff the turkey cavity with onion, celery, lemon, and fresh herbs.
  • Place turkey breast side up in a large (BBQ-safe) roasting pan.
  • Rub turkey with olive oil or butter and season with salt and pepper.
  • Add ½ cup water to the bottom of the pan.
  • Place pan on grills preheated to medium and close lid.
  • After 20-30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning.
  • Baste turkey with drippings every 15-20 minutes.
  • For barbecues with temperature settings, keep barbecue adjusted to 160-190ºC (325-375ºF).
  • Add more water to pan if it dries out during cooking.
  • 3.5-4.5 kg (8-10 lbs): 1-2 hours
  • 4.5-5.5 kg (10-12 lbs): 1½ - 2½ hours
  • 5.5-7.0 kg (12-16 lbs): 2 - 2½ hours
  • Remove the bird from pan and transfer to a cutting board.
  • Tent with foil and let stand for 10 minutes before carving.
  • Don't forget the cranberry sauce!


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