Robert's California Turkey Recipe
Robert’s California Turkey Recipe
I created this recipe because I love to BBQ and we never have enough stove and oven space for all the side dishes we are making. Over the years I developed this recipe which is simple and delicious and requires minimal clean up.
To be prepared on the BBQ grill over medium heat. First, you need a high walled disposable tin foil pan available at any supermarket. This recipe based on 12-15 pound turkey. Make adjustments as you feel necessary.
1 Turkey - fully prepped
1 bottle – Renwood Viognier
½ dozen sprigs fresh Rosemary
1 whole large onion (I prefer Vidalia)
1 package poultry seasoning
Salt and pepper to taste
2 large apples
Tin foil
Turkey baster
- Pour yourself a glass of Renwood Viognier and take a large sip
- Sprinkle poultry seasoning, salt and pepper all over turkey, and inside body cavity.
- Cut one apple into quarters, cut onion into quarters, and place inside cavity with sprigs of fresh Rosemary.
- Pour into cavity ¼ cup Viognier.
- Seal cavity with remaining apple.
- Take ¼ cup Viognier and baste upper breast plates
- Place in the pan and make a tinfoil roof over turkey coming down roughly to the sides of the pan, but do not completely cover.
- Cook for approximately 2-2 ½ hours on BBQ grill, depending on size of turkey and heat of your grill.
- You will need to rebaste the breast plates an hour into cooking with an additional ¼ cup Viognier.
- This will give you more than a half bottle to drink in the two hours before your company arrives.
- Remove bird, check temperature and let stand covered for 20 minutes before carving.
- Note that the pigment from the Viognier may put a pinkish tint to the white breast meat.
Serve with Renwood Viognier or Renwood Zinfandel and have a great Thanksgiving!
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