| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Prep: | 20 min |
| Inactive: | 2 hr 40 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Prep: | 20 min |
| Inactive: | 2 hr 40 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 708 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 92 g |
| Cholesterol | 301 mg |
| Sodium | 1496 mg |
| Serving Size | 1 of 10 servings |
| Calories | 708 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 92 g |
| Cholesterol | 301 mg |
| Sodium | 1496 mg |
Reviews
I’ve been smoking turkey for years, but this year I wanted to try something else. Less work and better results and great taste!
Learned how to quarter a fresh turkey. And made a great stock while marinading. With much less carving at serving time!
This recipe will be used again, thanks !!
Learned how to quarter a fresh turkey. And made a great stock while marinading. With much less carving at serving time!
This recipe will be used again, thanks !!
I use this recipe every year- LOVE it!
Easy and delicious! I used 3 oranges and 2 cuties, and a habanero and marinated it for about 18 hours. It cooked faster than I anticipated and it did get very charred after 30 min on each side. The taste was great, moist and it was so much easier than cooking the bird in the oven. It also kept the oven free for everything else. Will do this every year.
Extraordinarily good! I didn’t use the chilis as I didn’t have any, and I reduced the marinade recipe by about two-thirds as I was only cooking a half-breast – but it came out beautifully. I marinaded it for about an hour and a half, and grilled it for roughly 30 minutes. My husband and I both remarked on the bold, fresh flavors. And as for squishing everything with your hands – who could ask for an easier prep? I will be trying this with chicken as well, and perhaps even swordfish!
I just served this dish tonight for a New Year’s Day dinner. Everyone loved it and wanted the recipe. It was moist, juicy, tasty just wonderful. I had a turkey in the freezer that I wanted to use, but didn’t want to do a typical “Thanksgiving” type meal. Fun to make the marinade, plus after you cut up the turkey you have the raw carcus to cook for a wonderful stock. Will make this again…and try with roaster chicken.
Very tasty!!! No leftovers from our Sunday roast and is very easy to prepare!
Fantastic!!! I love to grill and the marinade is fabulous with chicken, too!!! I mixed oranges and tangerines from my garden and marinated the chicken overnight. Just put everything in a zip plastic bag; no mess (dishes to clean) the next day! Great to toss it to your hubby and let him do the grilling, while you make a great cocktail! 😛
Used the same ingridients for chicken instead of turkey since we have a small family for thanksgiving and it turned out delicious and easy to prepare!
My first turkey, I tried a brine… definitely too much work with little results. Then, I tried the apples and onions things…ok. And, my mom always cooked it in a bag..no flavor.
But now, I have Citrus-Marinated Yummy Goodness. All the great flavors of the EASY marinade paired with the intense flavor and crunchy outside that the grill offers…this recipe is a new family tradition. And, you don’t have to cook the turkey forever because it is in four manageable pieces. But, don’t worry the presentation does not suffer. The spread was beautiful.
Thanks Tyler!
I liked the flavor it gave the meat, we tried in on chicken. However, the flavor could have been stronger. Next time I will marinate it longer. Overall, good recipe.