Ingredients Jump to Instructions ↓

  1. 3 tablespoons soy sauce

  2. 2 tablespoons olive oil

  3. 1 tablespoon cider vinegar

  4. 1 tablespoon water

  5. 1 tablespoon McCormick Instant Minced Onion

  6. 2 teaspoons sugar

  7. 2 teaspoons McCormick Thyme Leaves

  8. 1 teaspoon McCormick Ground Allspice

  9. 1 teaspoon McCormick Hot Shot! Pepper Blend

  10. 1/2 teaspoon McCormick Ground Cinnamon

  11. 1/2 teaspoon McCormick Ground Nutmeg

  12. 3 pounds boneless pork roast or bone-in turkey breast

  13. Grilled chunks of eggplant, zucchini, yellow squash, tomato wedges, onion rings, and scallions to serve

  14. Place all ingredients except meat and vegetables in 2-cup glass measure and beat with fork until well combined. Pour into large self-closing plastic bag or glass or stainless steel dish.

  15. 8 to 10 places and add to marinade, turning several times to coat meat well. Close bag, if using, or cover dish and refrigerate overnight, turning occasionally.

  16. If using turkey, loosen skin from meat, leaving skin attached at breastbone. Pierce meat with fork and pull skin back over meat. Add to marinade and refrigerate as directed above.

  17. Preheat covered grill for indirect-heat cooking by placing drip pan in center and arranging coals at outer edges of grill.

  18. 20 to 22 minutes per pound or until meat thermometer inserted into center of meat registers

  19. 160 F. Cook turkey about 1 1/2 hours or until meat thermometer registers

  20. 170 F.

  21. Remove cooked meat to carving board and let stand 10 minutes. Slice and serve with grilled vegetables.

  22. 8 to 10 servings

  23. This recipe created by McCormick, Inc.


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