Cooking a turkey on the barbecue can lead to incredibly moist, tender and flavorful results – when done properly. Follow this guide to learn tips and techniques for bbq’ing a turkey to crispy, golden brown, succulent perfection.

Ingredients and Equipment Needed

Turkey – Choose a 10-12 lb turkey to feed 6-8 people. Opt for an organic, free-range turkey for the best flavor.

Brine – Make a simple brine using 2 gallons of water, 1 cup kosher salt, 1/2 cup brown sugar, cloves, peppercorns, rosemary and thyme. This will infuse the turkey with flavor and moisture.

Rub – Use a basic rub of olive oil, salt, pepper and dried herbs like rosemary, thyme and sage. This adds another layer of flavor.

Roasting pan – You’ll need a large roasting pan with a rack to hold the turkey. Choose one that will comfortably fit your turkey with a little room to spare.

Charcoal – Stock up on a large bag of charcoal briquettes, you’ll need a full chimney or two. Opt for lump charcoal for best results.

Smoking wood chunks – Soak cherry, apple or pecan wood chunks in water before using. This adds nice smoky flavor.

Tools – Have tongs, oven mitts, a meat thermometer, baster and carving knife ready.

Food Safety Tips

When handling raw turkey, be sure to follow these food safety guidelines:

Wash hands, utensils and surfaces after touching raw turkey to avoid cross-contamination
Keep raw turkey refrigerated until ready to grill
Use separate plates and utensils for raw turkey
Cook turkey to an internal temperature of 165°F as measured in the thigh
Refrigerate leftovers within 2 hours

Following proper safety procedures is crucial when bbq’ing turkey.

Step-by-Step Guide

Follow these steps for foolproof results:

Brine the Bird

Make the brine by combining water, salt, sugar and spices in a very large pot or clean bucket.
Submerge the turkey fully in the brine. Use a plate weighted down with cans to keep it fully immersed if needed.
Refrigerate for 8-12 hours. This allows the brine to deeply season the turkey.
Remove turkey from the brine. Pat dry with paper towels. Allow to come fully to room temperature before grilling.

Brining is a game-changer for a juicy turkey! The salt in the solution helps retain moisture.

Prepare the Grill

For charcoal, ignite a full chimney of briquettes. Once ready, pour out and distribute evenly.
For gas, preheat to medium-high heat. Make sure grates are clean.
Add handfuls of soaked wood chunks over the hot coals for smoky flavor.

You want a low, indirect heat between 325-375°F for bbq turkey. This allows it to cook evenly without burning.

Season the Turkey

Pat the brined turkey completely dry with paper towels. Be sure it’s fully dry for best browning.
Loosen the skin from the breast area gently with your fingers. Rub the olive oil underneath, getting it evenly distributed.
Rub the olive oil all over the skin. Season generously with salt, pepper and dried herbs.
Stuff the cavity with onions, apples and fresh herbs. Tie the legs together with butcher twine.

This technique gives incredible crispy skin once grilled by allowing the fat to render under the skin.

Grill the Turkey

Place turkey breast-side up on the roasting rack inside a large disposable aluminum pan.
Position the pan over indirect heat, avoiding any direct heat.

Do not place it directly over the coals or it will burn!

Close the grill lid and monitor the temperature. Maintain 325-375°F if possible.
Rotate the pan 180 degrees every 45 minutes for even cooking.

Low and slow is key here. This allows the turkey to cook through without burning or drying out.

Baste and Check Doneness

Baste the turkey every 30 minutes with broth, butter, wine or a savory mixture. This keeps the skin from drying out.
Start checking temperature after 2 hours. Insert a meat thermometer deep in the thigh, avoiding bone.
Turkey is done when it reaches 165°F in the thighs and breasts. The juices should run clear.

Always rely on a meat thermometer for doneness, not the pop-up timer! Cook to a safe 165°F.

Rest, Carve and Serve

Once fully cooked, transfer turkey to a cutting board and tent loosely with foil. Let rest for 30 minutes. This allows juices to reabsorb for moister meat.
Now slice the turkey and serve it up! Make sure to spoon over any pan juices for added flavor and moisture.

Don’t skip the important resting period. It makes a big difference in the texture of the meat.

Turkey Barbecue Tips and Tricks

Use these tips and techniques for the best bbq turkey results:

Dry brine – For a shortcut, simply rub salt generously inside the cavity and under the skin instead of wet brining.
Spice rub – For bolder flavor, make a zesty rub with chili powder, cumin, paprika, garlic and onion powder.
Mop or spritz – Use a mop sauce or spritz to add more flavor. Apple juice, chicken broth and cider vinegar all work well.
Wood chips – Soak wood chunks in water before grilling for clean smoke. Hickory, mesquite, apple, cherry and pecan chips all pair well with turkey.
Herb butter – Slather on some garlic-herb butter during the last 30 minutes for delicious flavor.
Crisp the skin – Increase the heat to 425°F once the turkey reaches 160°F internal temp if the skin needs crisping up. Watch closely to avoid burning.
Let it rest – Never skip letting the turkey rest before carving! Waiting 30 minutes allows juices to redistribute.
Carve properly – Use a sharp knife to carefully slice the turkey. Cut perpendicular to the grain of the meat for tender slices.

Master these tips and you’ll be a turkey bbq pro in no time!

Frequently Asked Questions About BBQ Turkey

Still have some questions about getting perfect results when grilling turkey? Here are answers to some commonly asked questions:

How long does it take to grill a turkey?

Allow about 15-20 minutes per pound for a turkey at 325-375°F. So a 12 lb turkey will take 3-4 hours. The exact time can vary based on the grill temperature.

Should you brine a turkey before grilling?

Brining is highly recommended as it makes the turkey incredibly moist and full of flavor. If short on time, a basic dry brine of just salt and sugar rubbed inside and under the skin works too.

What is the best wood for smoking turkey?

Apple, cherry, pecan and hickory woods pair wonderfully with turkey. Their milder flavor balances nicely. Mesquite can be used too but gives a stronger smoky taste.

Can you grill a turkey that’s still partially frozen?

No, you should never grill a frozen or partially frozen turkey. It will cook unevenly and could be unsafe. Always thaw fully in the fridge before grilling.

How do I prevent flare ups when grilling turkey?

Flare ups happen from drippings hitting hot coals. They can burn the skin. To prevent this, grill over indirect heat, with a drip pan underneath to catch drippings. Avoid direct heat.

What temperature is turkey done grilling?

Check the internal temperature in the thickest part of the thigh and breast. Turkey is safely cooked through once it reaches 165°F. Rely on a meat thermometer for accuracy.

How do you keep turkey moist when grilling?

Brining, basting and not overcooking are key. Cook to just 165°F, then tent and rest. The brine keeps it juicy and basting prevents the skin from drying out. Grill over indirect heat, avoiding direct high heat.

So there you have it – everything you need for perfect bbq turkey success! Use this guide for a flavorful, juicy and tender grilled turkey using simple techniques.

Conclusion

Grilling turkey on a barbecue may seem intimidating, but have no fear! Follow the step-by-step instructions and expert tips outlined above and you can achieve amazing results. Brining, proper seasoning, maintaining grill temperature and monitoring doneness are the keys to perfection. In just a few simple steps, you’ll have a beautiful golden brown turkey with tender and juicy meat that your family and friends will rave about. The next holiday barbecue or summer cookout is the perfect chance to wow the crowds with your bbq mastery. So soak those wood chunks, prep the bird and get grilling! Enjoy the sensational flavors that come from turkey hot off the grill.

How to BBQ the Perfect Turkey