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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: 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

Printed from tasteofhome.com Nov 19, 2008

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Marinated Thanksgiving Turkey cont.

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.