Dilly Barbecued Turkey Recipe

5 1 1
Dilly Barbecued Turkey Recipe
Dilly Barbecued Turkey Recipe photo by Taste of Home
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Dilly Barbecued Turkey Recipe

Read Reviews
5 1 1
Publisher Photo
This is one of my brother-in-law's special cookout recipes. The onions, garlic and herbs in the marinade make a tasty, tender turkey, and the tempting aroma prompts the family to gather around the grill. —Sue Walker, Greentown, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 1 hour

Ingredients

  • 1 cup plain yogurt
  • 1/2 cup lemon juice
  • 1/3 cup canola oil
  • 1/2 cup minced fresh parsley
  • 1/2 cup chopped green onions
  • 4 garlic cloves, minced
  • 4 tablespoons fresh minced dill or 4 teaspoons dill weed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 turkey breast half with bone (2-1/2 to 3 pounds)

Directions

In a large bowl, combine the first 10 ingredients. Pour half into a large resealable plastic bag; add turkey. Seal bag and turn to coat. Cover and refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining yogurt.
Drain and discard marinade from turkey. Grill turkey, covered, over medium-hot heat, basting often with reserved marinade, for 1 to 1-1/4 hours or until a meat thermometer reads 180°. Yield: 6 servings.
Originally published as Dilly Barbecued Turkey in Taste of Home June/July 1994, p25

Nutritional Facts

3 ounce-weight: 245 calories, 12g fat (0 saturated fat), 40mg cholesterol, 127mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

  • 1 cup plain yogurt
  • 1/2 cup lemon juice
  • 1/3 cup canola oil
  • 1/2 cup minced fresh parsley
  • 1/2 cup chopped green onions
  • 4 garlic cloves, minced
  • 4 tablespoons fresh minced dill or 4 teaspoons dill weed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 turkey breast half with bone (2-1/2 to 3 pounds)
  1. In a large bowl, combine the first 10 ingredients. Pour half into a large resealable plastic bag; add turkey. Seal bag and turn to coat. Cover and refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining yogurt.
  2. Drain and discard marinade from turkey. Grill turkey, covered, over medium-hot heat, basting often with reserved marinade, for 1 to 1-1/4 hours or until a meat thermometer reads 180°. Yield: 6 servings.
Originally published as Dilly Barbecued Turkey in Taste of Home June/July 1994, p25

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MY REVIEW
rpifan User ID: 2387462 3913
Reviewed May. 1, 2011

"I made this recipe grilling 2 whole turkey breasts for a bridal shower in 1995 and everyone loved it. Made it again for friends yesterday and it was very easy and was very tender. I started with the 2 halves in an aluminum roasting pan and after 30 minutes, put it directly on the grate and it was very flavorful."

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