Best Glazed Grilled Turkey Barbecue Recipes

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THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE



Grilled Turkey with Pomegranate-Black Pepper Glaze image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 8

1 (15 pound) fresh turkey
Olive oil
Salt and freshly ground pepper
1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

Steps:

  • Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

SUNNY'S BUTTERFLIED GRILLED TURKEY WITH LEMON PEPPER GLAZE



Sunny's Butterflied Grilled Turkey with Lemon Pepper Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 15h50m

Yield 10 to 12 servings

Number Of Ingredients 14

1 bunch fresh sage
1 bunch fresh thyme
1 lemon, halved
1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
One 14- to 16-pound turkey
1 stick unsalted butter, cold and cut into small chunks (half the size of dice)
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
1/4 cup olive oil
1 tablespoon coarsely cracked black pepper
1/4 cup honey
1 tablespoon Worcestershire sauce
Zest and juice of 2 lemons (about 1/2 cup juice)

Steps:

  • For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
  • Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
  • For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
  • Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
  • Preheat the grill to 400 degrees F.
  • Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
  • Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
  • Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

GRILLED TURKEY BREAST WITH HONEY-APPLE GLAZE



Grilled Turkey Breast with Honey-Apple Glaze image

Yearning for fall flavors? Turn to the grill to make juicy turkey coated with a luscious--and easy--glaze based on prepared apple butter.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 10

Number Of Ingredients 6

1/3 cup apple butter
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon oil
1/4 teaspoon paprika
1 (4 to 5-lb.) fresh or frozen whole turkey breast, thawed, skin removed

Steps:

  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer. In small bowl, combine all ingredients except turkey breast; blend well.
  • When grill is heated, carefully oil grill rack. Place turkey breast on grill directly over drip pan. Insert meat thermometer into thickest part of breast. Brush turkey with apple butter mixture. Cover grill; cook 1 to 1 1/2 hours or until thermometer registers 170°F. and juices run clear when pierced with fork, brushing turkey breast occasionally with apple butter mixture.
  • Remove turkey breast from grill. Let stand 15 minutes before slicing. Season to taste with salt and pepper.

Nutrition Facts : Calories 155, Carbohydrate 2 g, Cholesterol 95 mg, Fiber 0 g, Protein 34 g, SaturatedFat 0 g, ServingSize 1/10 of Recipe, Sodium 75 mg, Sugar 2 g

APPLE-SAGE GLAZED GRILLED WHOLE TURKEY WITH GRILLED APPLES



Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples image

Provided by Bobby Flay

Categories     main-dish

Time 6h5m

Yield 20 servings

Number Of Ingredients 9

1 tablespoon canola oil, plus more for brushing on the turkey
1 small red onion, coarsely chopped
1 serrano chile, coarsely chopped
3/4 cups apple cider vinegar
1 1/2 cups granulated sugar
2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices
3 tablespoons chopped fresh sage leaves
Salt and freshly ground pepper
1 whole (20 pound) turkey

Steps:

  • Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.
  • Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE



Barbecued Turkey with Maple-Mustard Glaze image

Categories     Ginger     Herb     Mustard     Onion     turkey     Thanksgiving     Fall     Brine     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil
For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter
Serve accompanied by Winter Fruit Chutney

Steps:

  • Make turkey:
  • Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
  • Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
  • If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
  • If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
  • Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
  • For glaze:
  • Bring all ingredients to simmer in heavy medium saucepan.
  • Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

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