1 hr 20 mins
Thanksgiving will never be the same! This recip came from my fiance's first ex-wife's father... and it is the only way we fix turkey anymore. The apples & veggies make it really juicy and really bring out the flavors. I highly recommend grilling on charcoal; it produces a much better flavor than propane.
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- 1Thaw the turkey. Pull out the insides and set aside. Place turkey in an E-Z Foil pan (one of those disposable foil pans with high sides). Don't forget to support the bottom when you move the turkey or the bottom will fall out and you'll have a mess!
- 2Stuff the turkey with the apples and vegetables. Slather the outside of the bird with margarine. Put the neck, heart, and other "innards" around the turkey to add flavor.
- 3Season turkey generously. I tried to put this into the ingredients, but I was having technical difficulties. I recommend Mrs. Dash, Old Bay, or any poultry or grilling seasonings that you like. You really can't screw this up.
- 4Pour beer around the turkey and use a baster to squirt it inside. Cover the pan with foil, but make sure the foil is in a dome and not touching the turkey!
- 5Grill it until the popper pops out or check it with a meat thermometer.
- 6When you carve the turkey, use the baster to squirt the broth onto it for extra juiciness. You are not going to want to eat the apples & veggies; they get really soggy and aren't good. However, I always strain the remaining broth into a bowl and freeze it to use in my "Brown Jug Soup" (I have the recipe on here).
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Nutritional Facts for Grilled Turkey
Serving Size: 1 (5708 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 8361.2
- Calories from Fat 3702
- Total Fat 411.4 g
- Saturated Fat 115.9 g
- Cholesterol 3488.4 mg
- Sodium 3348.7 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1049.1 g