- 1 (12 to 14 pound) whole turkey
- 1/2 cup olive oil
- Badia(R) Complete Seasoning
- 1/2 cup salad oil
- 1/2 cup lemon juice
- 1/2 cup wine vinegar
- 1/4 cup soy sauce
- 2 cans beer (I use Old Milwaukee(R))
- 2 onions, chopped
- 6 cloves garlic, minced
- 3/4 cups maple syrup
- 1/2 cup dry white wine
- 1/2 cup Dijon mustard
- 1/4 stick butter
Prep: 13 hours | Cook: 4 hours 30 mins | Extra time: 30 mins
- Lightly oil the whole turkey inside and out with olive oil, and season with Badia(R) Complete Seasoning. Using the string lifter provided, secure turkey and place on a flat pan. Cover with plastic wrap and refrigerate overnight.
- Combine salad oil, lemon juice, wine vinegar, and soy sauce for basting sauce; set aside in covered jar in refrigerator.
- To Cook: Before turning on the grill, lift grates and place a drip pan (10 1/2W x 13L x 2 1/2H inches) at the center and directly on the flavorizer bars, ceramic tile or rock. Pour the beer, chopped onions and minced garlic into drip pan and stir. Replace cooking grates.
- Insert thermometer into thickest part of breast. Position turkey on grill above the drip pan and close the lid. With a large drip pan and the turkey positioned above the pan, you are using indirect cooking methods. Use one burner (center) and adjust temperature to medium or to a setting that maintains approximately 350 degrees F.
- Position smoke pan at one end and fill with hickory or apple chips. When finished smoking, refill with chips. Smoke for about 1 hour. Every 30 minutes brush turkey with basting sauce.
- Combine maple syrup, white wine, Dijon mustard, and butter in saucepan over medium heat; whisk until smooth for glaze; set aside.
- When thermometer is around 160 degrees F, begin basting with glaze mixture every 10 minutes until temperature reaches 180 degrees F. Remove turkey from grill and let stand for 15 minutes before carving.
Prepare the turkey. Most recipes on bbq’d turkey 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.