A whole turkey on the BBQ

    A whole turkey on the BBQ

    (12)
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    3hr30min


    11 people made this

    About this recipe: Sounds crazy, but the results are fantastic. A whole turkey is stuffed with an onion, rubbed with salt and pepper and cooked in a roasting tin with red wine on the barbecue.

    Ingredients
    Serves: 24 

    • 1 large onion, diced
    • 1 (750ml) bottle red wine
    • salt and pepper to taste
    • 1 (5.4kg) whole turkey

    Method
    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. In a large barbecue, fill the bottom with 2.25kg charcoal. Light and when ready, spread to cover the bottom of the barbecue.
    2. Stuff turkey with onion. Rub the skin with salt and pepper.
    3. Place the turkey in a deep roasting tin. Place the tin on the barbecue cooking grate. Pour wine over the turkey. Cover the top of the turkey with foil.
    4. Cover the barbecue with the lid and open the vents. Cook the turkey for 60 to 90 minutes or until meat is to your liking. Baste frequently. You might need to add water to the tin if the wine evaporates.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    49

    Fantastic, juicy turkey, quite tender. Delicious!!  -  08 Dec 2001  (Review from Allrecipes US | Canada)

    by
    35

    I have been cooking turkeys on a Weber Grill for over 40 years and I have never cooked one over direct heat. Maybe I don't understand the method described here. I use indirect heat by placing the coals on each side of the bottom grate with the drip pan in between the coals. You can put anything you like in the drip pan including wine but use water at least to keep the turkey moist. Use any kind of wood chips you like including hickory or apple. Soak the chips in water for at least an hour then place them on the coals to give the turkey a smoked flavor.  -  13 Nov 2013  (Review from Allrecipes US | Canada)

    by
    33

    After trying this the first time, I've never gone back to an oven again. faster, jucier and incredible crispy skin. My favorite way is yo put it straight in the grill with an aluminum pan under to catch the drippings for gravy.  -  05 Nov 2009  (Review from Allrecipes US | Canada)

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