Charlie Brewer’s Barbecue Turkey

Culinary Setting
Boneless Breast
Dish Type


1/2 Gallon Sauterne

1/2 Gallon vegetable oil

1 Pint soy sauce

1 Pint teriyaki sauce

1 Pint water

2 c sugar

2 Cloves garlic, minced

1-1/2 oz fresh gingerroot, peeled and grated




In one 20 gallon or two 10 gallon stock pots, combine the Sauterne, oil, soy sauce, teriyaki, water, sugar, garlic and gingerroot.

Add turkey breasts to the mixture, cover and marinate for 3-8 hours in the refrigerator.

On an outdoor charcoal grill, prepare a grill space of about 6 square feet. Heat long burning charcoal briquettes (about 15 pounds of briquettes will be required for the total cooking time) until the charcoal develops a white powdery ash (about 20-30 minutes). Spray grill rack with vegetable cooking spray.

Place turkey breast, skin side-up, on grill rack. Cover and replenish with about 15 briquettes every hour as needed to maintain a medium cooking temperature. Estimate the cooking time at 15-18 minutes per pound. Grill until a meat thermometer inserted in thickest portion of the breast reaches 170 degrees F. Remove turkey from grill, cover with foil and let stand for 15-20 minutes.

Nutrition Facts

350 Total Calories

80 Calories from Fat

9 g Total Fat

14 % Daily Total Fat

2 g Saturated Fat

10 % Daily Saturated Fat

195 g Cholesterol

65 % Daily Cholesterol

200 mg Sodium

8 % Daily Sodium

1 g Total Carbohydrates

0 % Daily Total Carbohydrates

0 g Dietary Fiber

0 % Daily Dietary Fiber

1 g Sugars

63 g Protein

0 % Daily Protein

0 % Daily Vitamin C

4 % Daily Calcium

20 % Daily Iron