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Marinated, Grilled Turkey Goodness

So, The Todd and I were lounging around in one of our Promotion meetings at the radio station.
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(Editor’s note: this is where the salespeople present truly terrible ideas to promote a client and we desperately try to think of something that you, the discerning listener, will actually tolerate.) We got into a very intense discussion about turkey, since we were working on a promotion to encourage folks to consume that humble bird all year round, not just during the holidays. I find this particular poultry to be stubborn about being tasty without lots of stuffing, so here’s a cunning marinade I’m very fond of.


Grilled Marinated Turkey

Makes 16 servings


6 heads of crushed garlic

1 tablespoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

2 tablespoons kosher salt

1 cup fresh lemon juice

1 cup dry white wine

6 ounces frozen orange juice concentrate, thawed

1 (16-pound) turkey, rinsed, patted dry

Directions for marinade:

1.Combine garlic with pepper, cumin, oregano, and salt. Whisk in lemon juice, wine, and orange juice. Place turkey in a large roasting bag and pour in marinade. Seal and marinate overnight in the refrigerator.

2.Remove turkey from bag, scraping off any excess marinade (discard marinade). Rotate wings back to hold neck skin in place. Move legs in tucked position. Season turkey skin and the cavity with salt and pepper.

Charcoal grill directions:

Use indirect heat to grill the turkey.

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1.Prepare the grill by removing top grill rack and opening all vents. Place 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite them. When coals become ash gray, after about 20 to 40 minutes, separate them into two equal parts, on the outer edges of the lower grill rack or bottom of grill.

2.Place a foil drip pan or a double piece of heavy-duty aluminum foil between the two piles of coals. Lightly grease the top grill rack before placing it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan or foil and replace the lid on the grill.

3.You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey’s doneness by using a meat thermometer. Poultry cooked on a grill browns very fast. Breast meat is ready at 170 degrees F., thigh meat at 180 degrees F.

4.Maintain grill heat during cooking by adding five to eight briquettes to both sides of hot coals every hour or as needed. Plan on cooking for 3 to 4 hours.

Gas grill directions:

1.Start with a clean grill rack, bottom tray, and catch pan. Preheat burners by turning heat to high and closing the grill lid. Grill temperature should be about 500 degrees F.

2.Use indirect method of grilling by turning off the burners directly beneath the food and turning on the burners on either side of the food to the same heat setting (medium to low) and use a disposable drip pan to catch the drippings.

3.You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey’s doneness by using a meat thermometer. Breast meat is ready at 170 degrees F., thigh meat at 180 degrees F. Plan on cooking for 3 to 4 hours.

Note: Whether you use a gas or charcoal grill, keep the lid on the grill closed as much as possible to prevent heat loss.

Thanks to


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