Marinated Thanksgiving Turkey 1-1/2 cups chicken broth 2 cups water 1 cup 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. Drain and discard marinade. Grill Method: Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Marinated Thanksgiving Turkey cont. Prepare grill for indirect medium heat (see "Grill Skills", pages 24-25). 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. (See "Carve Like a Pro" on page 29 for turkey carving tips.) 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Marinated Thanksgiving Turkey Yield: 8 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008