Do you have leftover shredded beef, pork, or chicken and are unsure of what to do with it? Check out this deliciously simple recipe with a Moroccan twist.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 8 |
Ingredients
- 1 (12 pound) whole turkey, rinsed and patted dry
- 2 cups water
- 3 tablespoons chicken bouillon powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon chopped parsley
- 1 teaspoon paprika
Instructions
- Preheat an outdoor grill for indirect medium heat and lightly oil the grate.
- Place turkey, breast-side down, onto the preheated grill. Sear on both sides until skin is golden to dark brown.
- In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika together.
- Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill.
- Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the grill and let stand for 15 minutes before carving.
Nutrition Facts
| Calories | 1298 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 742 mg |
| Dietary Fiber | 0 g |
| Protein | 195 g |
| Saturated Fat | 15 g |
| Sodium | 1242 mg |
| Sugars | 0 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Terrific.
It turned out to be flavorful and moist.
Super easy and super good ! I’ve now made this three years in a row
One of the best I ever made!!!
This made the best turkey ever!! I made it for my parents, and they raved about it. Both of them agreed they had never tasted a better turkey. For me, a 14 pound turkey took 2.5 hours. DEFINITELY Save the pan juices to make the most amazing gravy ever… EVER!
Delicious! We did this for Thanksgiving and it turned out wonderful. We added bacon under the skin for extra flavor. The 20lb turkey cooked quicker than we thought it would in the cold outside temperature. We will definitely make this again.
Simple and delicious. Decided to try this based on other reviews, primarily because it was simple and I already had everything. Our BBQ’s turkey was delicious, moist, flavorful and perfect. We used a 16 pound Butterball turkey and the night before we cleaned the turkey, patted it dry and then rubbed the inside and outside of the turkey with 1.5 Tblsp. of Kosher salt (got that tip from a magazine ). We had two turkeys, one cooked in the oven made by someone else and one on the BBQ in which we used this recipe, everyone agreed the BBQ one was the best.
I brined my turkey the night before. The brine was a mix of salt, brown sugar, orange peel, whole/crushed garlic cloves, peppercorn, poultry seasoning, and ground clove. I rinsed the bird, stuffed it, and followed the directions below with the exception of breast side down. Make sure you wrap the foil really tight. My biggest issue was regulating the temp of our grill, but that was a exercise in human error. Roasted the 20lb bird at 340° for 5 hours. It was better than perfect. The skin was nice and crisp and a beautiful color of brown. (I was worried it would not!). The bird was moist, tender and delicious. It basically fell off the bone, so cleanup was a breeze!
Stuffed with quartered limes, oranges and lemons, my Thanksgiving Turkey was delicious, tender and so, so juicy. Love this recipe.
It was so tasty!!!
Made this today and I have to say it turned out fantastic. The turkey was cooked so well that when I went to flip it to carve it, it completely fell apart!! Then I just picked out the bones and had nothing left but meat. Will definitely do this again.
This is a fantastic recipe. I don’t even like turkey much and i ate so much during carving that i was full. I followed the recipe, except i did season the inside of the turkey with salt and pepper and stuffed some onions and celery in there. Next time i will double the sauce because it is fantastic and i wanted more to drizzle over the carved meat. It only took 2 hrs over indirect heat on my gas grill at 350. I took the foil off the last 15 mins to crisp up the skin a bit more, with mixed success. Thank you for this recipe!! My kitchen stayed cool and i got to sit and read while i ‘monitored’ the grill
Great recipe! I wanted to do something different and this turned out to be a great alternative to the traditional oven-baked turkey.
Very easy. Was a little worried about the cooking time because we had a 25-pound turkey. It took a little over 4 hours based on the suggested internal temp of 180, I used double the liquid but used chicken broth instead of water and bypassed the initial searing. Be sure to keep the foil seal tight, breast-side down. Baste the last hour. Allow about 30-mins to sit (loosely covered with foil) before carving.
Love this and so does all my company!
Had a last minute turkey fiasco, so was looking for an easy recipe for a 7lb turkey breast. I had never considered grilling the bird, but man oh man, will never cook a turkey any other way again!! For a breast, it only took 1 1/2 hours. WOW!! Juicy, tender and that smokey flavor was amazing! We melted butter in the pan to use along with the basting fluid. Loved having the oven freed up for the rest of the meal prep.
Considering I have been using this recipe for my Thanksgiving turkey for about four years now, I should probably go ahead and write a review. This recipe produces the juiciest most flavorful turkey I have ever had in my life. Grilling your turkey is optimal, because it leaves your oven open for sides. But this really is the best tasting bird. I get rave reviews from my guests and they talk about it all year long. I brine my turkey for three days ahead of time. And follow the above recipe to a T. Never fails, always great results.
Amazing!! The flavour of the turkey meat was incredible!
Very tasty. I had a 20 lb. turkey and barbequed it on my weber for about 6 hrs. I had to keep adding water to the pan and the breast did get dry. If I use another turkey this large, I will brine it first. I’m sure a smaller turkey would stay nice and moist.
The best turkey I’ve ever had! I will never make it in the oven again. I followed the recipe to the letter and it was so worth it!
Best Turkey ever! From now on, this is how I will make a whole Turkey. It came out moist and tender and delicious. Used a gas weber grill. Put a little oil on the turkey instead of on the grill and turned it up to 450 F for about an hour until the turkey was nice and brown. Took the turkey and put it in an aluminum roasting pot. Poured the mixture just as it called for in the recipe over the turkey. Took aluminum foil and covered the whole bird up. Put the turkey in the middle of the gas grill on indirect heat at 325F for 1 1/2 hrs. When I checked the int. temp it was at 180F. The 14 lbs turkey took a total of only 2 1/2 hrs. Glad I checked when I did. Took it off the grill and let it sit for about an hour. It was the most delicious Turkey I ever had. Can’t go wrong with this recipe and in June it didn’t heat up my whole house 🙂