Drain and rinse your soaked navy beans thoroughly under cold water—this removes the compounds that cause bloating, which matters when you're serving a crowd. I used to skip this step and regretted it around hour two of the cookout.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for about 3 minutes, stirring occasionally, until the edges turn slightly translucent and the smell fills your kitchen.

Stir in minced garlic and cook for exactly 1 minute—any longer and it turns bitter, which ruins the whole BBQ baked beans crowd summer recipe balance. I learned this the hard way, and now I set a timer.

Add smoked turkey strips, drained navy beans, ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, chili powder, salt, black pepper, and water. Stir everything together until the molasses breaks down into the liquid, which takes about 2 minutes of consistent stirring.

Bring the mixture to a boil over medium-high heat—you'll see big bubbles breaking the surface and steam rising. Once boiling, reduce heat to low and cover the pot partially with a lid, leaving just a crack for steam to escape.

Simmer for 60 minutes, stirring occasionally. The beans should be completely tender but not falling apart—this is why timing matters. Around the 45-minute mark, taste a bean and check the texture; beans vary based on how long they soaked and how old they are.

The sauce should reduce to a thick coating that clings to each bean instead of pooling at the bottom. If it's still too liquidy after 60 minutes, remove the lid and simmer uncovered for another 10-15 minutes, stirring every few minutes so the bottom doesn't catch.