How to Cook a Turkey on the Barbeque

barbeque turkey

If you want to cook a turkey on the barbeque, you’ll need to know how to properly prepare it. Here are a few tips. Smoked turkey, slow-cooked bbq turkey sloppy joes, and dry-rub the bird are all excellent options. Also, make sure you check the internal temperature of your turkey by using an instant-read thermometer. After the turkey is cooked, transfer it to a cutting board to rest for at least 15 minutes.

Smoked turkey recipe

If you’re making a holiday meal for your family, try a Smoked Turkey recipe. This classic meat dish is perfect for Thanksgiving or Christmas. To make this dish, you will need an aluminum roasting pan, a smoker, and some spices. Depending on the size of your smoker, you can add the stuffing to your turkey before putting it in the smoker. Adding spices before cooking your turkey is a good idea, as it will help it come out moist.

To start making the turkey, prepare it for the smoker several days before the big day. It will take at least three days for the turkey to thaw. The brine must be prepared by simmering two quarts of water with the salt and sugar. Simmer the mixture for 15 minutes. Once cool, submerge the turkey into the brine. This is important because the brine will help to retain moisture and texture.

The type of wood you use to smoke your turkey depends on personal preference. Hardwoods like hickory and mesquite impart a woody flavor. Some people also like to use apple and cherry. These woods will help you achieve a balanced flavor. If you choose to smoke your turkey, make sure to keep the grill clean to avoid smoke rings. If you don’t have a smoker, use an aluminum pan.

Slow-cooked bbq turkey sloppy joes

Slow-cooked BBQ turkey sloppy joes are a quick, healthy family meal. They contain lean turkey meat and are made with ketchup, onions, and other simple ingredients. These sloppy joes can be made with or without meat and are a great option for paleo, Whole30, or Whole30-compliant cooks. You can even add a few chopped veggies to your slow cooker, such as carrots and onions.

To serve Slow Cooker BBQ Turkey Sloppy Joes, prepare a bun or roll. You can also serve them with side dishes like broccoli and sweet potato tots. You can serve this savory meal with lettuce leaves for a healthier twist on a classic American classic. Make sure to allow your sloppy joes to cool completely before serving. Once ready to serve, store them in an airtight container for up to 4 days or freeze them for up to three months. If you have leftovers, you can serve them with gluten-free, whole-wheat buns or wraps. For a little extra flair, you can serve them with pepper jack cheese or even pickled jalapenos.

To make slow-cooked BBQ Turkey Sloppy Joes, brown the turkey with a large skillet and season with salt and pepper. Add bell pepper and onion and cook for a few minutes until soft. Meanwhile, combine the tomato sauce with the rest of the ingredients and cook the meat in the skillet. When the meat is tender, add it to the sauce and cook on low for about five minutes.


To prepare the brine, boil one gallon of water. Add kosher salt, brown sugar, honey, bay leaves, orange peel, thyme, and a few drops of your favorite creole seasoning. Set aside for an evening. While the turkey is resting, you can remove its innards and place it in the refrigerator or cooler. Once the brine has cooled, you can remove the turkey from the water.

If you’re unsure about brining your turkey, try it on a chicken breast before committing to it. The chicken breasts will absorb some of the brine and will end up a little bit saltier than the turkey. This will give it a nice dark, crispy skin, which is much better than bland, juicy turkey. Brining your turkey will increase the flavor of the meat as well as tenderize it.

To prepare the brine, you will need a large pot. You can use a cooler or 5 gallon bucket. Make sure the brining container is made of stainless steel, glass, or plastic. If you’re using a gas barbecue, a chimney starter will give you instant top-ups for the coals. Brining a turkey can take as long as two days. To make the brine last, you should keep it refrigerated for at least a few hours.


Whether you’re grilling your turkey on the barbecue or smoking it in your smoker, a dry-rub barbeque rub is the perfect complement to your meal. This recipe includes herbs and spices like rosemary, thyme, and sage, plus ingredients such as olive oil, lemon juice, and white wine. The rub is easily adjustable based on your personal preference. It keeps well in a tightly sealed jar for up to a year, and is an excellent addition to your next turkey or smoked meat.

When making a dry-rub barbeque turkey, first make sure your turkey is completely dry. This will help the rub stick to it, and draw moisture to the meat. It will also add flavor and moisture to the turkey. For best results, use a rag made from a piece of paper towel. If you’re using herbs and spices, stir them together in a bowl before applying the rub. While many people are confused by the term dry-rub, it is a very common way to flavor turkey.

While dry-rub barbeque turkeys don’t require basting, they do require that the meat rests for at least half an hour before carving. It’s better to allow the turkey to rest for this time, as the salt will penetrate the meat and produce extra-crisp skin. While it’s tempting to skip this step and grill your turkey straight from the oven, it will dry out the meat.


You can barbeque turkey to perfection with the right cooking method. First, you must know how to set up your grill. After preparing your grill, turn the turkey on its breast side. Turn the turkey at least twice during cooking to keep the skin from burning. Then, brush the turkey with the sauce and let it sit on the grill for about 20 minutes before carving. Make sure to remove the giblets and skin before the meat starts to fall off the bone.

The turkey should reach an internal temperature of 170°F or 180°C when fully cooked. This can take up to four hours depending on the temperature of your grill. Then, remove the foil during the last few minutes of cooking. If it starts to brown too quickly, you should cover it again with foil. Once you remove the foil, allow the turkey to rest for about 20 minutes before carving it. This way, the juices will run clear.

To barbeque a turkey, you must prepare your grill. First, place the turkey on the upper rack. Then, position it breast-side up over the drip pan. Place the turkey over the fire. Cook the turkey until the internal temperature of the thigh reaches 160°F, approximately three to three and a half hours. Be sure to check the temperature periodically and add more coals or liquid to the drip pan. You can also cover the turkey with aluminum foil so that it does not overbrown.


Using a rotisserie is one of the easiest ways to prepare a Thanksgiving turkey. Rotating it while it cooks keeps the juices inside while giving the meat an even browning. A rotisserie works best with smaller turkeys, but you can use any size turkey if you prefer. You should start by basting the turkey with vegetable oil or butter before placing it on the spit. For best results, use a weighted rotisserie and truss it first.

Place the turkey on the spit using the prongs, which resemble large forks. These prongs are attached to the rotisserie assembly and should be tightly fastened with wing nuts. To start cooking, place the turkey breast side down and neck skin up over the neck cavity. Place the legs behind the turkey and tie the back skin with a piece of string. Insert spit forks into the tail and breast portions. Make sure the forks are inserted parallel to the backbone. After the first rotation, turn the turkey to ensure the breast and thighs are cooked to your liking.

Once you have finished the marinade, place the turkey breast-side down on the grill grates. Ensure that the turkey is placed on the indirect side of the grill. For gas or charcoal grills, rotate the turkey several times. If using a smoker, close the lid after the first 30 minutes. Rotate the turkey every thirty to forty minutes to ensure it is cooked to the desired temperature. Ideally, the turkey should reach 165 degrees F throughout.

How to Cook a Turkey on the Barbeque Step By Step

Grilling a turkey on the barbecue is a fantastic way to achieve a flavorful and juicy bird with a hint of smokiness. Here’s a step-by-step guide for grilling a turkey on the barbecue:


  • Whole turkey (12-15 pounds, depending on your grill size)
  • Olive oil or melted butter
  • Dry rub or seasoning of your choice
  • Salt and black pepper


  • Charcoal or gas grill with a lid
  • Meat thermometer
  • Aluminum foil


1. Prepare the Turkey

  • Thaw the turkey if it’s frozen. Make sure it’s completely thawed before grilling. Remove the giblets and neck from the turkey’s cavity, and pat the turkey dry with paper towels.

2. Season the Turkey

  • Brush the turkey with olive oil or melted butter to help the seasoning adhere. Season the turkey inside and out with your choice of dry rub or seasoning. Don’t forget to season the inside cavity as well. Sprinkle with salt and black pepper to taste.

3. Prepare the Grill

  • Set up your grill for indirect grilling. For a charcoal grill, light the charcoal and place it on one side of the grill. For a gas grill, heat one side to the desired temperature. You’re aiming for a grill temperature of around 325-350°F (163-177°C).

4. Add Smoke (Optional)

  • If you want a smoky flavor, you can add wood chips or chunks to your charcoal or gas grill. Soak the wood chips in water for about 30 minutes, then place them directly on the charcoal for a charcoal grill or in a smoker box for a gas grill.

5. Grill the Turkey

  • Place the seasoned turkey on the grill grates, on the side without direct heat (opposite the coals or burners). If you have a grill thermometer, use it to monitor the temperature.

6. Rotate and Baste

  • Rotate the turkey every 30-45 minutes for even cooking. If you like, you can baste the turkey with a mixture of olive oil or melted butter and the seasoning for added flavor and moisture.

7. Use a Meat Thermometer

  • It’s important to use a meat thermometer to monitor the turkey’s internal temperature. Insert the thermometer probe into the thickest part of the turkey breast and the thigh without touching the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).

8. Rest the Turkey

  • Once the turkey is done, remove it from the grill and tent it with aluminum foil. Let it rest for about 20-30 minutes. Resting allows the juices to redistribute, resulting in a juicier turkey.

9. Carve and Serve

  • Carve the grilled turkey into slices and serve hot.

Grilling a turkey on the barbecue can take several hours, depending on the size of the bird and the grill temperature. Be patient and vigilant about monitoring the temperature to ensure that it’s perfectly cooked. Enjoy your delicious, smoky, and grilled turkey with your favorite sides and sauces!

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