Citrus-Marinated Grilled Turkey
Citrus-Marinated Grilled Turkey
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 708
- Total Fat
- 33
- Saturated Fat
- 7
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 92
- Cholesterol
- 301
- Sodium
- 1496
- Total: 4 hr 30 min
- Prep: 20 min
- Inactive: 2 hr 40 min
- Cook: 1 hr 30 min
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 708
- Total Fat
- 33
- Saturated Fat
- 7
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 92
- Cholesterol
- 301
- Sodium
- 1496
- Total: 4 hr 30 min
- Prep: 20 min
- Inactive: 2 hr 40 min
- Cook: 1 hr 30 min
Ingredients
4 tangerines, clementines, or oranges
1 head garlic, halved
1 red Thai bird chili, chopped (optional)
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon whole black peppercorns
Extra-virgin olive oil
1 (12 to 14 pound) free-range, organic turkey
Kosher salt and freshly ground black pepper
Directions
- Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
- Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.
Looking for Something Else?
Fudge Factor
Craving: Chocolate Cake Jan 27, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Chocolate Matzo Brittle Apr 13, 2011
Matt Entertains: Chocolate Cherry Cookies Oct 22, 2010
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
