Barbecued Turkey with White Wine Gravy

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 11 to 13

  • Prep Time

    30 min.

  • Grilling Time

    2:15 to 3 h


the Ingredients

20151023095401 Row Poultry 42
  • Completed step 8 medium garlic cloves, finely chopped
  • Completed step 50 grams lightly packed fresh Italian parsley leaves, finely chopped
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 2 teaspoons prepared chili powder
  • Completed step Zest of 2 oranges, removed in strips with a vegetable peeler
  • Completed step 115 grams (1 stick) unsalted butter, softened
  • Completed step 1 whole turkey, about 5.4 kilograms, fresh or defrosted, neck and giblets removed
  • Completed step 480 millilitres low-sodium chicken stock
  • Completed step 1 large yellow onion, roughly chopped
  • Completed step 1 large carrot, roughly chopped


  • Completed step 90 grams collected fat (use melted butter if necessary)
  • Completed step 6 tablespoons all-purpose flour
  • Completed step 960 millilitres low-sodium chicken stock, as needed, plus pan juices
  • Completed step 120 millilitres dry white wine
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves

Special Equipment

  • roast holder
  • heavy-duty roasting pan
  • Instant-Read Thermometer


  • In a small bowl combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. If your turkey has a metal or plastic trussing clamp, leave it in place. If the turkey has a pop-up thermometer, discard it. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to cover the top and sides of the turkey evenly. Generously season with salt and pepper. Quarter the oranges and place inside the cavity of the turkey.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set it inside the pan. Grill the turkey over indirect medium heat, with the lid closed. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast (not touching the bone), 2¼ to 3 hours total. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise a few degrees during this time). Meanwhile, make the gravy.
  • Strain the juices from the roasting pan into a large heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Discard the solids. Let the liquid stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat.
  • Place the roasting pan on two stovetop burners set to medium heat. Whisk in the flour and and cook, whisking occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Add enough chicken stock to the skimmed pan juices to make 4 cups. Whisk the stock mixture and the wine into the pan, scraping up the browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for about 5 minutes, whisking occasionally. If the gravy seems too thin, simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper. Strain the gravy. Add the parsley. Carve the turkey and serve warm with the gravy.

Let's Gear Up

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