They’ll ‘Gobble’ It Up: BBQ’n the Perfect Thanksgiving Turkey

They’ll ‘Gobble’ It Up: BBQ’n the Perfect Thanksgiving Turkey

If you’re last minute like my family, then you’re still running to the grocery store and picking up all the ingredients for the perfect family Thanksgiving Dinner. Which is today. Maybe it’s the first time you’re hosting a dinner, and you want to impress everyone and do something not so common? Well, I have the recipe for you! BBQ turkey dinner. You heard me, everyone loves when the grill gets fired up for pork tenderloin and steaks, so why not turkey dinner?

Getting Started.

I know you’re probably thinking, ‘where do I start?’ or ‘is this going to wow the guests?” Lucky for you, you’ve come to the right place because I can assure you your guests will be wowed and I’m going to give you the perfect recipe to follow.

For first-timers, you can start with an oven-ready turkey, completely defrosted. If you’re looking for a bit more of a challenge, you can spice you’re defrosted turkey however you’d like. We all love the Food Network, so they have a few awesome recipes you can check out here and here.

Cooking the Bird.

Now that you have your bird, make sure its neck and giblets are removed and the birdie is seasoned to your liking. Tie the wings to the side of the body and pull the legs together with string (here’s a video to help you along). The next thing is to light the BBQ! Bring the temperature up to 350°F – 375°F (177° C – 190°C).

While your grill is heating up, place your bird breast side up in a roasting pan that has ½ cup of water or brine in it – this will keep the bird moist during the cooking process. Brush your bird with melted butter and any additional seasonings you might like; thyme and rosemary taste great on turkey. Now you’re ready to place the turkey on the grill and cover it.

One thing you absolutely need is fantastic air circulation, so the vents on your BBQ should be three-quarters open. Throughout cooking, remember to brush the turkey with the melted butter and seasonings mixture. Your turkey is completely done when the internal temperature reaches 180 degrees (65C) at the thickest point. You can estimate it will be about 11-13 minutes/pound.

Pro tip: Let your turkey rest about 15 minutes after its done cooking before carving in. You’re in for a one juicy and flavorful Thanksgiving dinner, with half the dishes and no heat in the kitchen. We’ll leave the sides up to you!

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