The exciting taste of citrus enhances and brightens the flavor of Citrus-Rosemary Grilled Turkey. Grilling adds an outstanding dimension to this recipe, though it is still great roasted in the oven.
- 11 pounds turkey (to 12 pounds)
- salt, to taste
- freshly-ground black pepper, to taste
- 2 large pink grapefruit; peeled, halved (or 2 large, peeled, halved oranges)
- 3 slices fresh ginger
- 6 cloves garlic; unpeeled, crushed
- 4 rosemary sprigs
- 1 Cup butter; melted
- zest of 1 grapefruit or orange
- sliced fresh ginger
- Remove giblets and neck from body cavity of turkey. Wash and set aside for gravy. Wash turkey and pat dry with paper towel. Generously season cavity and skin with salt and pepper. Stuff neck and body cavity with grapefruits, 2 slices ginger, garlic and rosemary.
- Combine butter, grapefruit zest and remaining sliced ginger in small bowl. This will be used for basting, so keep warm. Truss turkey, tying wings and legs as close to body as possible with string to keep from burning.
- Arrange mound of charcoal in grill. Light and when covered with gray ash, push half of charcoal to one side of grill and half to other side. Place small roasting pan in center to catch drips.
- Place turkey on grill over drip pan and cover. Cook until thermometer inserted in thickest part of thigh reaches 165 degrees or until drumstick moves easily when twisted. Begin checking after 1 1/2 hours.
- Turkeys weighing 11 to 12 pounds will take about 2 1/2 hours to cook.
- Every half hour, add more charcoal to existing piles and baste turkey. If desired, soaked and drained wood chips may be added as well.
- If turkey browns too quickly, cover affected parts with aluminum foil.
- If using gas grill, leave one section of burners unlit. Place small roasting pan in center to catch drips. Heat on high 10 minutes, then reduce heat to medium-low or low. Place turkey on perforated part of broiler pan and place on grill over drip pan and cover. Cook as above, removing broiler pan for last 1/2 hour of cooking.
- Remove turkey from grill, cover loosely with aluminum foil and rest 15 to 20 minutes before carving.
This recipe yields 10 to 12 servings.
Each serving: 639 calories, 419 mg sodium, 262 mg cholesterol, 40 grams fat, 5 grams carbohydrates, 61 grams protein, 0.15 grams fiber