Lemon Oregano Grilled Turkey Recipes

LEMON-OREGANO GRILLED TURKEY

Steps:

• Combine oil, the juice of 2 of the lemons, onions, 1 tbsp. chopped oregano, 2 cloves of the garlic and pepper in blender or food processor container; cover. Blend until smooth. Pour into small bowl; set aside.
• Spray cold grate of outdoor grill with cooking spray. Prepare grill for medium indirect heat.
• Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding 1 hand under skin. Cut 1 of the remaining lemons and 2 garlic cloves into thin slices. Arrange under turkey skin with half of the oregano bunch. Return legs to tucked position.
• Cut the remaining lemon into quarters; place in body cavity of turkey. Add remaining 4 cloves of garlic and the remaining half of the oregano bunch. Spoon or brush some of the lemon juice mixture evenly over turkey.
• Place turkey, breast up, on grill grate over drip pan. Cover grill with lid. Grill 2¼ to 2¾ hours, or until meat thermometer inserted deep in thigh reaches 180°F, basting with more lemon juice mixture after each hour. Let turkey stand 15 minutes before carving.

GRILLED LEMON-GARLIC TURKEY

Steps:

• To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.)
• Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• 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.
• Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
• Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving.