Citrus Stuffed Smoked Turkey on the Grill

Rose Mary Mogan


This is one of the main Entrees that was on the menu for the July 04th Holiday.

It is a simple recipe, but you won't believe how much flavor the citrus fruits with the onion & garlic adds to the turkey.

It is moist, tender, flavorful, juicy, & just pull apart goodness throughout.

It cooked to a nice golden brown, & cooked in about 2 1/2 hours, for a 13 pound turkey. The heavy walls of the cast iron charcoal grill helped to hold in the heat, & the DEEP PAN CAUGHT ALL OF THE DRIPPINGS THAT WERE BASTED BACK OVER THE TURKEY AS IT COOKED.



★★★★★ 1 vote

10 to 12 or more depending on portion size
25 Min
2 Hr 45 Min


  • 2 medium
    limes quartered
  • 2 medium
    lemons quartered
  • 1 large
    orange quartered
  • 1 medium
    apple quartered
  • 1 large
    onion, cut into eights
  • 6-8 clove
    garlic chopped coarsely
  • 2 Tbsp
    granulated garlic powder
  • 1 1/2 Tbsp
    granulated onion powder
  • 2 tsp
    coarse black pepper
  • 1 Tbsp
    each seasoned salt, paprika & chopped dried chive or use fresh if available
  • 1 medium
    hen turkey (about 10 to 14 pounds) mine was 13 pounds
  • 1 stick
    butter, softened (1/2 cup) can also use oil if desired

How to Make Citrus Stuffed Smoked Turkey on the Grill


  1. I have this basic recipe posted but only showing the finished product. This version gives you a few pictures to see what it should look like as you progress in the recipe. Hopefully it will make it easier, and you will get the same results that I get every time, I make it. You will be overjoyed with the outcome and results of this recipe. The cooked grill time will depend on the type of grill you have, and how often you open the lid. This was done in about 2 1/2 hours.
  2. Blend the butter with the spices in a medium size bowl, PAT TURKEY DRY WITH PAPER TOWEL and rub BUTTER MIXTURE OVER THE OUTER SURFACE OF THE TURKEY.SPRINKLE additional garlic and onion powder inside the cavity of turkey if desired.
  3. Quarter all the fruits and veggies, and then fill the neck cavity with some of the mixture, and secure it in by overlapping the skin of the turkey neck to hold in the fruit & veggies and securing with 2 long skewers.
  4. Now with the remaining fruit mixture fill in the larger cavity of the turkey, and tuck legs & tail, securing with additional skewers if needed. I did not need them, I used the excess skin to hold the legs in place. Fold the wings back so that they fit inside the pan.
  5. Place the pan on the preheated grill, close the lid, then check after the first hour, brushing with additional remaining butter mixture using a BBQ brush.
  6. Using a Baster squeeze any accumulated juices back over the turkey. Close lid and continue to cook till juices run clear when pierced with a fork or the temperature of the breast reaches 165 degrees F. and the thigh is about `175 degrees F.
  7. Remove from Grill when done, allow turkey to rest at least 10 to 15 minutes before carving.
  8. Sorry I didn't get a picture of the carved bird, I was in such a hurry trying to get everything out to serve, that I forgot to take the picture. I promise I will take one soon. I promise.

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