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Turkey on the Grill

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  0 reviews
  • 30 min prep time
  • 12 hr 45 min total time
  • 11 ingredients
  • 12 servings
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Progresso® chicken broth provides a simple addition to grilled turkey marinated with lemon and garlic – a flavorful dinner.

Ingredients

Lemon-Garlic Marinade

1
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup olive or vegetable oil
2
tablespoons lemon juice
1/4
cup chopped fresh basil leaves
1/4
cup chopped fresh parsley or cilantro
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped

Turkey

12-lb whole turkey, thawed if frozen
1
poultry or meat injector
2
tablespoons Cajun seasoning

Steps

  • 1 In blender, place all marinade ingredients. Cover and blend until smooth. If turkey has plastic leg holder, remove and discard before grilling. Inject marinade into turkey, following the directions that came with the injector. (Or pour marinade over turkey on large tray with 1-inch sides or in large glass dish.)
  • 2 Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Tuck legs under band of skin at tail. Place turkey on large tray with 1-inch sides or in large glass dish. Cover and refrigerate 8 hours but no longer than 24 hours.
  • 3 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • 4 Insert digital oven-cord thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 5 Place turkey, breast side up, over drip pan or over unheated side of gas grill. Cover and grill over medium heat 3 to 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Let stand 15 minutes before carving.
  • 1 In blender, place all marinade ingredients. Cover and blend until smooth. If turkey has plastic leg holder, remove and discard before grilling. Inject marinade into turkey, following the directions that came with the injector. (Or pour marinade over turkey on large tray with 1-inch sides or in large glass dish.)
  • 2 Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Tuck legs under band of skin at tail. Place turkey on large tray with 1-inch sides or in large glass dish. Cover and refrigerate 8 hours but no longer than 24 hours.
  • 3 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • 4 Insert digital oven-cord thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 5 Place turkey, breast side up, over drip pan or over unheated side of gas grill. Cover and grill over medium heat 3 to 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Let stand 15 minutes before carving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
155mg
155%;
Sodium
360mg
360%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
56g
56%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
4%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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