Somewhere between a classic holiday roast and a backyard summer cookout, this BBQ turkey became a staple at our family gatherings. It all started one Fourth of July when we ditched the oven and fired up the grill instead—and wow, the results were nothing short of legendary.
Smoky, tender, and infused with wine, garlic, and butter, this recipe turns an everyday turkey into something truly worth celebrating. The best part? It’s incredibly versatile and surprisingly lean—making it a high-protein option that doesn’t feel heavy or boring.
With a rich garlic-butter rub, caramelized onions, and sweet apples tucked under the bird, every bite is juicy, fragrant, and layered with flavor. The low and slow BBQ method seals in moisture while adding a slightly charred, irresistible edge.
Serve it up with crisp, creamy Popeyes Coleslaw and a refreshing Avocado Margarita. It’s the kind of combo that makes you pause, sigh, and go back for seconds. BBQ turkey is on the rise for a reason—with Google searches for grilled turkey spiking by over 40% during summer cookout season.
Got your own twist? I’d love to hear how you serve your bird or what rubs you swear by.
What Makes This BBQ Turkey My Go-To (And Yours, Too!)
- An accidental favorite: The first time I made this was out of necessity—our oven gave out. But now, it’s our must-make dish for summer holidays and lazy Sunday feasts.
- No dry turkey here: That white wine and butter combo seeps into every bite, keeping the meat juicy without the need for constant basting or stress.
- Seasonal twist that works: One summer, I swapped apples for fresh peaches—and honestly, I’m not sure which version I love more. Sweet, smoky, and totally unexpected.
- Protein with personality: This isn’t another bland health dish. It’s packed with flavor, satisfying portions, and still checks the high-protein box with ease.
- Leftovers worth celebrating: Shred it for BBQ tacos, stuff it in sandwiches, or toss it on a salad—the next-day options are just as exciting as the main event.
BBQ Turkey Recipe
Equipment
- Outdoor grill with a lid (charcoal or gas)
- Roasting pan or large disposable foil pan
- Basting Brush
- Meat thermometer
- Sharp knife and carving fork
- Tongs
- Aluminum foil
Ingredients
- 1 15 pound whole turkey, neck and giblets removed
- 1 cup butter softened
- ¼ cup chicken soup base
- 5 medium apples cored and cut into wedges
- 3 sweet onions peeled and cut into wedges
- 1 cup butter cut into cubes
- 2 tablespoons minced garlic or to taste
- 1 750 milliliter bottle dry white wine
Instructions
- Preheat your grill to medium heat and clean the grates.
- Rub the entire turkey with softened butter mixed with chicken soup base.
- Stuff the cavity with apple and onion wedges.
- Place the turkey in a roasting pan and top with garlic and cubed butter.
- Pour in the white wine around the turkey (not on it).
- Cover loosely with foil and grill over indirect heat for 2 hours.
- Remove foil, baste, and cook for another 1–1.5 hours until golden and 165°F inside.
- Rest the turkey for 20 minutes before carving and serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 1294kcal |
| Carbohydrates | 16g |
| Protein | 118g |
| Fat | 77g |
| Sugar | 10g |
| Sodium | 1310mg |
Creative BBQ Turkey Variations (From My Grill to Yours!)
- Smoked Citrus Brine Boost:
Brine the turkey overnight in orange juice, lemon zest, kosher salt, and fresh herbs. It adds layers of smoky brightness that pair beautifully with the white wine base. - Spiced Butter Infusion:
Mix softened butter with smoked paprika, ground coriander, and a touch of chipotle powder. Rub it under the turkey skin for a bold, smoky-sweet flavor that lingers with each bite. - Stone Fruit Twist:
Swap apples with fresh peaches or plums in the cavity—especially great during summer months. The sugars caramelize subtly during grilling, adding a warm, jammy note to the drippings. - Maple-Glazed Finish:
In the last 30 minutes, brush on a glaze of maple syrup, Dijon mustard, and garlic. It creates a glossy, caramelized skin and adds a slightly sweet contrast to the savory meat. - White Wine Upgrade:
If you’re feeling fancy, use a dry Riesling or a slightly oaked Chardonnay. It gives the turkey a subtle complexity, especially in the juices you’ll want to spoon over everything. - Herb-Smoke Packets:
Toss soaked rosemary and thyme sprigs into the grill’s smoker box or foil pouch for an herbaceous aroma that seeps right into the bird—no marinade needed.
