Citrus-Marinated Grilled Turkey

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Firehouse Thanksgiving

Picture of Citrus-Marinated Grilled Turkey Recipe 1 Video | Photo: Citrus-Marinated Grilled Turkey Recipe
Rated 5 stars out of 5
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Total Time:
4 hr 30 min
Prep
20 min
Inactive
2 hr 40 min
Cook
1 hr 30 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

Citrus Marinade:

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 11 reviews

  • on July 27, 2011

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    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!

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  • on January 02, 2011

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    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.

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  • on November 28, 2010

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    Very tasty!!! No leftovers from our Sunday roast and is very easy to prepare!

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