What You Need:
- 1 (12 lb.) whole turkey, thawed
- 1/2 C unsalted butter, melted
- 2 tbsp. salt
- 1 tbsp. pepper
- 1/2 C ketchup
- 1/2 C dry red wine
- 2 tbsp. brown sugar
- 2 tsp. garlic powder
How to Make It:
- Clean the turkey and remove the neck and giblets.
- Tie the legs together with twine.
- Baste the turkey with the melted butter.
- Rub the salt and pepper over the entire buttered turkey.
- Open the bottom grill vents.
- Place 6 dozen pieces of charcoal in the bottom of the grill and light.
- Allow the charcoal to heat and turn to white ash.
- With tongs move the charcoal to the outer edges of the grill.
- Place a disposable pan in the center of the grill bottom.
- Spray the grill rack with a non stick cooking spray.
- Place the turkey directly on the rack in the middle of the grill.
- Close the lid and open the top vents.
- Grill the turkey 2 hours and check internal temperature.
- The turkey temperature should register 180 degrees in the deepest part of the thigh when the turkey is done.
- If the turkey temperature does not register 180 degrees continue cooking the turkey for 45 minutes or until the temperature registers correctly.
- Mix together the ketchup and wine.
- Add the brown sugar and whisk until completely dissolved.
- Sprinkle in the garlic powder and stir until combined.
- Baste the turkey with the barbecue sauce 30 to 45 minutes before the turkey is done.
Serves 12
The grill temperature needs to remain a constant 325 to 350 degrees. If the grill starts to cool add more charcoal to the edges of the bottom of the grill. Also be sure the lid will close over the turkey leaving no gaps.