Get ready to transform your ordinary backyard barbecue into a mouthwatering culinary adventure with this show-stopping Barbecued Turkey and Vegetables recipe! Imagine perfectly seasoned, juicy turkey with a golden-brown crispy skin, accompanied by caramelized vegetables that burst with flavor – all cooked to perfection right on your grill. This isn't just a meal; it's a gastronomic experience that will elevate your outdoor cooking game and have everyone asking for your secret recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole turkey, about 12 pounds
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 bell peppers, chopped
- 1 zucchini, sliced
- 1 onion, sliced
- Fresh herbs for seasoning
Instructions
- Prepare the turkey by removing giblets and patting the bird dry with paper towels. Ensure the turkey is completely thawed if previously frozen.
- Mix olive oil, salt, and black pepper in a small bowl to create a seasoning rub. Carefully massage the seasoning all over the turkey's skin, including under the skin and inside the cavity.
- Preheat the barbecue grill to medium-high heat, aiming for a temperature around 350-375°F. If using a charcoal grill, set up indirect heat zones.
- Prepare a large aluminum foil roasting pan. Place the seasoned turkey in the pan, breast side up. This will help catch drippings and prevent direct flame contact.
- Chop bell peppers, zucchini, and onion into uniform pieces. Toss the vegetables with a light drizzle of olive oil and additional seasoning.
- Arrange the chopped vegetables around the turkey in the roasting pan, creating a flavorful bed and side dish.
- Place the roasting pan on the grill's cooler side, away from direct flames. Close the grill lid to maintain consistent temperature.
- Cook the turkey, monitoring internal temperature. Use a meat thermometer inserted into the thickest part of the thigh. Target temperature is 165°F for safe consumption.
- Baste the turkey every 20 minutes with its own juices or additional olive oil to keep the meat moist and enhance browning.
- Rotate the pan occasionally to ensure even cooking and prevent any side from burning.
- Once the turkey reaches 165°F, carefully remove from the grill. Let it rest for 15-20 minutes before carving to allow juices to redistribute.
- Check that vegetables are tender and slightly caramelized. If needed, move them closer to heat for additional browning.
- Garnish with fresh herbs like rosemary, thyme, or parsley before serving. Slice turkey and serve with the grilled vegetables.
Tips
- Always use a meat thermometer to ensure food safety and perfectly cooked turkey.
- Thaw your turkey completely before grilling to ensure even cooking.
- Create indirect heat zones on your grill to prevent burning and achieve even roasting.
- Baste frequently to keep the meat moist and develop a beautiful golden color.
- Let the turkey rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Choose fresh, high-quality herbs for seasoning to enhance the overall flavor profile.
- Cut vegetables into uniform sizes to ensure they cook evenly alongside the turkey.
- Keep the grill lid closed as much as possible to maintain consistent temperature.
- Have aluminum foil on hand to cover the turkey if it starts browning too quickly.
- Clean and oil your grill grates before cooking to prevent sticking and ensure easy cleanup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
