Grilled turkey fused with citrus and herbs is a tender, juicy holiday treat! Perfect Thanksgiving dinner!
10- to 12-pound turkey, thawed if frozen
Salt and pepper, if desired
large onion, cut into eighths
small lemons, cut into fourths
tablespoons butter or margarine, softened
teaspoon ground thyme
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.
Rub cavity of turkey with salt and pepper; place onion and lemons in cavity. Brush oil over turkey. Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.
Mix butter and thyme; brush over turkey. Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 5 to 6 inches from medium heat 2 hours 30 minutes to 3 hours 30 minutes or until thermometer reads 165° and drumsticks move easily when lifted or twisted. If using charcoal grill, add about 15 briquettes every hour. Let turkey stand 15 minutes. Remove onion and lemons before carving.
A whole turkey keeps frozen up to 1 year. Purchase when on sale and save for a special-occasion barbecue.
Whole turkey grilled as in this recipe will appear slightly pink when done; be sure to grill it until the internal temperature reaches180°.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.