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Tom Slater’s Barbecued Wild Turkey


  • 1 wild turkey split along the breastbone and through the back into halves
  • 1 cup Dijon mustard
  • 1/3 cup white wine vinegar
  • 12 ounces flat beer
  • 6 cloves garlic minced
  • 1 small onion finely diced
  • 1/4 cup brown sugar
  • 1 teaspoon dried tarragon flakes
  • 1/2 teaspoon coarse salt


  • Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally. Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per above. Allow to rest for 15 minutes before carving.