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Grilled Lemon-Garlic Turkey
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Prep Time:
30 minutes
Total Time:
12 hours 45 minutes
Delicious turkey feast for any occasion!
Ingredients:
  • 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
  • 1 whole turkey (12 lb), thawed if frozen
  • 2 tablespoons Cajun seasoning
Instructions:
  • Prepare the marinade by blending all ingredients except the turkey and Cajun seasoning until smooth. Fill a meat injector container to the 1-ounce line and inject the marinade into the turkey breasts, thighs, and legs every 1 to 2 inches, pushing the plunger down slowly. Refill the injector container as needed until all the marinade is used. Alternatively, you can pour the marinade over the turkey in a large glass dish.
  • Season the turkey generously with Cajun seasoning, making sure to coat both the inside cavity and the outside. Secure the neck skin to the back with a skewer. Fold the wings across the back with the tips touching. Tuck the drumsticks under the band of skin at the tail. Refrigerate the turkey for at least 8 hours, but no more than 24 hours before cooking.
  • For charcoal grilling, position the drip pan under the grilling area and place the coals around the edge of the firebox. Heat the grill for indirect heat, whether using coals or gas.
  • Place the barbecue meat thermometer in the turkey, ensuring the tip is in the thickest part of the inner thigh muscle without touching the bone.
  • Set the turkey, breast side up, over a drip pan or on the unheated side of a gas grill about 4 to 6 inches away from medium heat. Grill covered for 3 to 4 hours until a thermometer reads 180°F and the legs can be easily moved when lifted or twisted. Allow the turkey to rest for 15 minutes before carving.

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