bbq grilled thanksgiving turkey with wild rice stuffing

BBQ Grilled Thanksgiving Turkey with Wild Rice Stuffing

Looking to shake things up this Thanksgiving? Take the feast poolside with this bold, flavor-packed BBQ Grilled Turkey recipe that brings together smoky flavors, fresh herbs, and a South Florida twist. Marinated for two days in a vibrant blend of aromatics and grilled to perfection with a wild rice stuffing, this recipe is perfect for outdoor gatherings—especially for those of us who enjoy November sunshine next to the pool.

Ingredients

• 1 whole turkey (10 to 12 pounds), thawed
• Marinade:
  • 1 whole white onion
  • 5 green onions
  • 9 garlic cloves
  • 1 cup cilantro
  • 1 whole red bell pepper
  • Juice of 2 limes
  • Salt and pepper to taste
• Stuffing:
  • 1 ½ cups wild rice
  • 3 cups chicken broth
  • ½ cup white wine
  • ½ cup green raisins
  • ½ cup sliced almonds
  • 1 cup cooked turkey sausage (crumbled)
• ½ bottle of Modelo or beer of choice
• 2 tablespoons butter

Instructions

1. Marinate the Turkey:
   Blend all marinade ingredients in a blender until smooth. Rub the mixture all over the turkey, inside and out. Place the turkey in a large covered container or roasting bag and refrigerate for 48 hours to let the flavors penetrate deeply.
2. Prepare the Stuffing:
   Rinse the wild rice. In a saucepan, bring chicken broth and white wine to a boil. Add wild rice, reduce to a simmer, and cook according to package directions until tender. Stir in turkey sausage, green raisins, and almonds. Let cool slightly before stuffing.
3. Stuff the Turkey:
   Remove the turkey from the marinade (do not pat dry—you want the flavor!). Stuff the cavity with the wild rice mixture.
4. Set Up the Grill:
   Preheat the grill on low heat. Set up for indirect heat by using a roasting pan and placing the turkey in the roasting pan.
5. Roast the Turkey:
   Place turkey breast-side up in a roasting pan on a rack. Pour ½ bottle of beer over the turkey. Cover the pan with foil and place on the grill. Close the lid and cook until the internal temperature at the thickest part of the breast reaches 170°F (about 3 to 4 hours depending on size).
6. Finish with Butter:
   Remove foil and spread butter over the top. Allow the skin to brown for an additional 5–10 minutes uncovered with lid closed.
7. Rest and Carve:
   Remove the turkey from the grill and let it rest for 20 minutes before carving to let the juices settle. Serve with your favorite Thanksgiving sides.

Tips

• Use a meat thermometer for accuracy—do not guess doneness by color alone.
• Stuffing can also be served on the side if preferred.

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