Barbecue Turkey
A flavorful barbecue turkey recipe featuring a tangy, spicy sauce, perfect for gatherings or weekend cookouts. The combination of vinegar, mustard, Worcestershire, and hot sauce creates a bold profile that pairs beautifully with grilled or broiled turkey. Ideal for those who enjoy smoky, savory flavors with a bit of heat.
Ingredients
Instructions
- Use a pressure cooker to cook the turkey with sliced onions, vinegar, mustard, catsup, Worcestershire, garlic powder, salt, pepper, crushed red pepper, and hot sauce for 20 to 25 minutes.
- Cut the turkey in half and brown each side on the grill for 30 to 45 minutes.
- Place the turkey in a broiler pan and pour the sauce over it.
- Cover and cook on the grill for 1 to 1 1/2 hours.
Tips & Substitutions
For a more flavorful turkey, consider marinating it overnight in the sauce mixture. If you don’t have Worcestershire sauce, soy sauce can be a suitable substitute. You can also experiment with adding herbs like thyme or rosemary for extra flavor. If using a conventional oven instead of a grill, broil the turkey for the last few minutes to achieve a crispy skin.
Serving Suggestions
Serve the barbecue turkey with classic sides like coleslaw or baked beans for a perfect summer meal. It pairs beautifully with Macaroni Goulash for a hearty feast. Consider adding corn on the cob and a fresh garden salad to round out the meal and enhance the barbecue experience.
Storage & Reheating
Leftover barbecue turkey can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the turkey in a baking dish with a splash of broth or water, cover with foil, and heat in the oven at 350°F until warmed through. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Turkey contains roughly 235 calories, with 2g protein, 26g carbohydrates, and 12g fat. It is an excellent source of vitamin C (44% of the Daily Value). Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a frozen turkey for this recipe?
Yes, you can use a frozen turkey, but it must be fully thawed before cooking. Thaw it in the refrigerator for several days or use the cold water method, changing the water every 30 minutes. Ensure the internal temperature reaches at least 165°F for safety.
What can I do if I don't have a pressure cooker?
If you don’t have a pressure cooker, you can cook the turkey in a large pot on the stove. Simmer the turkey with the sauce ingredients for about 2-3 hours, until tender, and then proceed with grilling for that smoky flavor.
How do I know when the turkey is done cooking?
The turkey is done when it reaches an internal temperature of 165°F when measured at the thickest part of the meat. Using a meat thermometer is the best way to ensure it's fully cooked and safe to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).