I have barbecued at least 10 turkeys over the past 8 years and everyone remarks on how juicy the white meet is. I have a photo but could not include. Here is my recipe.

Barbecue Turkey Recipe
By Ken Barger

A grilled/smoked turkey is juicer and has a far better flavor than an oven roasted turkey. The turkey will be more tender and juicy than you thought possible. The recommended size for bbq is 12-14 pounds.

The turkey must fit under the lid with about 1-inch space between top of turkey and lid.

Preparing the Turkey

Most recipes on bbq´d turkey first start out giving instructions for brining. Store bought turkeys such as Butterball are brined.

After turkey is thawed, remove giblets and nick from the body. Rinse turkey in fresh water and pat dry with paper towels. Turn the wings back and return legs to tucked position if untucked. Do Not Stuff.

Lightly oil the whole turkey inside and out (olive oil recommended), and season. I use Badia Complete Seasoning. Using the string lifter provided, secure turkey and place on a flat pan. Cover with saran wrap and refrigerate overnight.

Cooking

Before turning on the grill, lift grates and place a drip pan (±10½W x 13L x 2½H inches) at the center and directly on the flavorizar bars, ceramic tile or rock. Pour 2 cans of beer, chopped onions and minced garlic into drip pan and stir. Replace cooking grates.

Prepare grill for indirect cooking according to owner’s guide for grill. Turn temperature down to medium or to a setting that maintains approximately 350ºF.

Position smoke pan at one end and fill with hickory or apple chips. When finished smoking refill with chips. Smoke for about 1 hour.

Insert thermometer into thickest part of breast. Position turkey on grill above the drip pan and close the lid.

Every 30 minutes brush turkey with basting sauce. When thermometer is around 160°, baste with glaze mixture every 10 minutes until temperature reaches 160°F. Remove turkey from grill and let stand for 15 minutes before carving. The temperature will rise to about 165°F. Enjoy!

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Basting Sauce

½ cup salid oil
½ cup lemon juice
½ cup wine vinegar
¼ cup soy sauce

Combine all ingredients and add herbs to suit yourself. Keep in covered jar in refrigerator.

Glaze

¾ cup maple syrup
½ cup dry white wine
½ cup Dijon mustard
¼ stick butter

Combine all ingredients in saucepan over medium heat, whisk until smooth. After cooling, keep in covered jar in refrigerator.

Beer Sauce

2 cans beer (I use Old Milwaukee)
2 med. onion, chopped
6 cloves garlic, minced

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