Ingredients Jump to Instructions ↓

  1. 1-1/2 cups chicken broth

  2. 2 cups water

  3. 1 cup soy sauce

  4. 2/3 cup lemon juice

  5. 2 garlic cloves, minced

  6. 1-1/2 teaspoons ground ginger

  7. 1 teaspoon pepper

  8. 1 turkey (12 to 13 pounds)

Instructions Jump to Ingredients ↑

  1. 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 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.


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