Best 9 Glazed Grilled Turkey Barbecue Recipes

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**Grilled Glazed Turkey Barbecue: A Flavorful Journey for Turkey Lovers**

Embark on a tantalizing culinary adventure with our grilled glazed turkey barbecue, a dish that combines the smoky allure of the grill with the delectable flavors of a sweet and tangy glaze. This recipe transforms the traditional turkey into a succulent and juicy masterpiece, perfect for backyard gatherings or intimate family dinners. Accompanying this main attraction are two tantalizing sides: a refreshing cucumber salad with a hint of mint and a creamy coleslaw brimming with crisp cabbage, carrots, and a tangy dressing. Get ready to experience a symphony of flavors that will leave your taste buds dancing with delight!

Here are our top 9 tried and tested recipes!

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

BBQ TURKEY



BBQ Turkey image

This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.

Provided by Julie G

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h45m

Yield 12

Number Of Ingredients 7

2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
¼ cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

Steps:

  • Preheat a gas grill for low heat.
  • Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
  • Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. 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. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g

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.

GLAZED GRILLED TURKEY - BARBECUE



Glazed Grilled Turkey - Barbecue image

Make and share this Glazed Grilled Turkey - Barbecue recipe from Food.com.

Provided by Rita1652

Categories     Poultry

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -5 lbs turkey wings or 4 -5 lbs turkey thighs
2 teaspoons coarse-ground pepper
salt (to season)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup firmly packed brown sugar
5 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons orange juice
1 orange, zest of
1 tablespoon cooking oil

Steps:

  • Heat one side of grill medium heat.
  • Brush drumsticks with cooking oil.
  • Sprinkle with coarse-ground pepper, Salt, chili powder, garlic powder.
  • Place the drumsticks on grill not directly over flame.
  • For Glaze- In a small bowl, mix brown sugar, Worcestershire sauce, Dijon mustard, orange juice and zest.
  • Brush a little on turkey.
  • And continue to baste till done.
  • Lower grill hood and grill for 45 minutes to 1 hour or until tender but no longer pink, turning once.
  • Place on foil if turkey gets to brown.

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.

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE



Grilled Turkey with Cranberry BBQ Sauce image

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT4h5m

Yield 8 servings

Number Of Ingredients 17

2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 whole turkey (12 to 14 pounds)
1 tablespoon vegetable oil, plus more for brushing the turkey
1 small onion, diced small
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon paprika
1/2 pound frozen cranberries
1/2 cup apple juice
1/3 cup ketchup
3 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 chipotle pepper in adobo

Steps:

  • For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
  • For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
  • Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
  • Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
  • Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

GRILLED TURKEY BURGERS



Grilled Turkey Burgers image

There are a couple steps to ensure a crisp on the outside, juicy on the inside and all around delicious grilled turkey burger. Grated onion and barbecue sauce give the patties savoriness and provide additional moisture, so they don't dry out from the high heat of the grill. Coating the patties in a mixture of barbecue sauce and mayonnaise guarantees a seared and glazed exterior. If you'd like to turn these into cheeseburgers, simply drape sliced cheese - preferably Cheddar or pepper Jack - over the patties in the last two minutes of grilling and cover the grill.

Provided by Ali Slagle

Categories     dinner, easy, burgers, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Neutral oil (such as canola), for greasing
1 medium yellow onion, peeled
1 pound ground turkey
1/4 cup store-bought or homemade barbecue sauce
2 tablespoons mayonnaise
Kosher salt (such as Diamond Crystal)
Black pepper
4 hamburger buns
Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, barbecue sauce or mustard), as desired

Steps:

  • Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
  • Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
  • When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
  • Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
  • Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.

GRILLED WHOLE TURKEY



Grilled Whole Turkey image

This is an easy way to cook a Thanksgiving turkey and free up your oven for other dishes.

Provided by Rtarver

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 18

Number Of Ingredients 8

12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
½ teaspoon chopped parsley
1 teaspoon paprika

Steps:

  • Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
  • Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
  • In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
  • Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
  • Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.7 calories, Carbohydrate 1 g, Cholesterol 179.3 mg, Fat 21.4 g, Fiber 0.1 g, Protein 61.7 g, SaturatedFat 6.2 g, Sodium 508.2 mg, Sugar 0.5 g

SAVORY GRILLED TURKEY



Savory Grilled Turkey image

My family likes this recipe so much that we tried grilling in a sheltered spot during the winter. It worked! Now we can enjoy this juicy, grilled bird all year long. -Karen Buenting, Livermore, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 9

1 turkey (12 pounds)
1 cup butter, cubed
1/2 cup cider vinegar
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A.1. steak sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Louisiana-style hot sauce

Steps:

  • Remove giblets from turkey (discard or save for another use). Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together., Place turkey over drip pan; grill, covered, over indirect medium heat for 1 hour., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside 2/3 cup for serving., Grill turkey 1-2 hours longer or until a thermometer reads 180°, basting frequently with remaining sauce. Cover and let stand for 15 minutes before carving. Serve with reserved sauce.,

Nutrition Facts : Calories 670 calories, Fat 40g fat (17g saturated fat), Cholesterol 285mg cholesterol, Sodium 515mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 72g protein.

Tips:

  • Choose the right turkey: Opt for a fresh or thawed turkey that weighs between 12 and 14 pounds, as it will be easier to handle and cook evenly on the grill.
  • Prepare the turkey: Remove the giblets and excess fat from the turkey cavity. Rinse the turkey inside and out with cold water, and pat dry with paper towels.
  • Make a flavorful marinade or brine: To infuse the turkey with flavor and moisture, consider marinating or brining it for several hours or overnight. You can use a variety of ingredients in your marinade or brine, such as olive oil, herbs, spices, citrus fruits, or apple cider.
  • Prepare the glaze: The glaze is what gives the turkey its sweet and smoky flavor. You can make a simple glaze using ingredients like brown sugar, honey, mustard, and spices, or get creative with your own glaze recipe.
  • Set up the grill: Prepare your grill for indirect cooking by turning on one side of the burners and leaving the other side off. This will create a cooler zone on one side of the grill where you can place the turkey to cook slowly and evenly without burning.
  • Grill the turkey: Place the turkey on the cooler side of the grill, breast-side up. Close the lid and cook the turkey for approximately 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Baste the turkey with the glaze every 30 minutes to keep it moist and flavorful.

Conclusion:

Glazed grilled turkey is a delicious and impressive dish that is perfect for a special occasion or a backyard barbecue. By following the tips provided in this article, you can ensure that your turkey is cooked to perfection and bursting with flavor. Remember to choose a high-quality turkey, prepare a flavorful marinade or brine, make a delicious glaze, and grill the turkey slowly and evenly. With a little planning and effort, you can create a glazed grilled turkey that will be the star of your meal.

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