Prep: 10 min. + marinating Grill: 2-1/2 hours + standingYield: 8 Servings10 150 160
•1-1/2 cups chicken broth
•2 cups water
•1 cup reduced-sodium soy sauce
•2/3 cup lemon juice
•2 garlic cloves, minced
•1-1/2 teaspoons ground ginger
•1 teaspoon pepper
•1 turkey (12 to 13 pounds)
•Combine the first seven ingredients; set aside 1 cup for basting. Pour remaining marinade into a 2-gal. resealable plastic bag. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times. Cover and refrigerated reserved marinade
•Drain and discard marinade.
•Grill Method: Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side down on grill rack. Grill, covered, for 1 hour.
•If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cover and cook for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until meat thermometer reads 180°. Cover and let stand 20 minutes before carving.
•Conventional Roasting Method: Place turkey on a rack in a large roaster. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until meat thermometer reads 180°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Yield: 8 servings.
Originally published as Marinated Thanksgiving Turkey in Taste of Home October/November 1995, p31