Barbecued Lemon Turkey
|Cooking oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Turmeric||1 Teaspoon, ground|
|Ginger||1 Teaspoon, ground|
|Lemon peel||1⁄2 Teaspoon, grated|
|Lemon juice||2 Tablespoon|
Have meatman cut frozen turkey in half lengthwise.
At home thaw turkey.
Cut into pieces: 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces, and 2 back pieces.
In large plastic bag combine oil, soy sauce, onion, sugar, turmeric, ginger, lemon peel, and juice.
Place turkey pieces in bag; close bag.
Marinate turkey in the refrigerator 6 hours or overnight.
Drain, reserving marinade.
In covered grill place thighs and breast pieces over slow coals.
Lower hood and grill about 30 minutes, turning pieces occasionally.
Add drumsticks, wings, and back pieces.
Lower hood; grill about 1 hour more, turning pieces occasionally.
During the last 15 minutes, brush turkey pieces with the reserved marinade.
Serves 6 to 8.
Smoked Turkey Roast Hickory chips 1 3 1/2- to 4-pound frozen boneless turkey roast, thawed 1/4 cup cooking oil 1 tablespoon snipped parsley 2 teaspoons dried sage, crushed 1/4 teaspoon lemon pepper marinade Soak the hickory chips in enough water to cover, about an hour before cooking.
Insert spit rod through center of turkey roast.
Adjust holding forks; test balance.
Insert meat thermometer in center of roast, not touching metal rod.
In covered grill place slow coals on both sides of drip pan.
Attach spit; position drip pan directly under roast.
Turn on motor.
Place a small pan of water at one end of firebox for moisture.
Sprinkle coals with some dampened chips; lower grill hood or cover with foil tent.
Grill roast, covered, over slow coals till thermometer registers 185°, 2 1/2 to 3 hours.
Brush roast occasionally with mixture of oil, parsley, sage, and lemon pepper.
Sprinkle chips over coals every 20 minutes.
Let roast stand 10 minutes before carving.