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Citrus-Marinated Grilled Turkey

629 Citrus Marinated Grilled Turkey
Carla shows you that Turkey isn't just for Thanksgiving (or the state fair) anymore!
skill level
Easy
time
Over 120min
servings
8
cost
$
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Carla shows you that Turkey isn't just for Thanksgiving (or the state fair) anymore!
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ingredients
  • 4 Turkey Thighs
  • 4 Turkey Wings
  • 3 Oranges (juice & zest strips)
  • 6 Garlic Cloves (smashed)
  • 1 Jalapeno (sliced into coins)
  • 4 Sprigs Parsley
  • 2 Sprigs Oregano
  • 1/2 cup Olive Oil (plus more for grilling)
  • Salt
  • Freshly Cracked Black Pepper
  • 1 can of BUSH'S® Southern Pit Barbecue Grillin' Beans®
  •   
  • Summer Salad
  • 1 Lemon (zest & juice)
  • 2 tablespoons Red Wine Vinegar
  • Extra-Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 6 cups Mixed Greens
  • 1/2 Red Onions (slivered and rinsed with water)
  • 2 Heirloom or Vine-Ripened Tomatoes (cut into wedges)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Turkey Thighs
    4 Turkey Wings
    3 Oranges (juice & zest strips)
    6 Garlic Cloves (smashed)
    1 Jalapeno (sliced into coins)
    4 Sprigs Parsley
    2 Sprigs Oregano
    1/2 cup Olive Oil (plus more for grilling)
    Salt
    Freshly Cracked Black Pepper
    Season the Turkey with Salt. Combine the remaining ingredients in a large bowl or divide between a few re-sealable bags. Place the Turkey pieces in the Marinade and allow to sit for 4 hours or until ready to grill.
  • 2
    Prepare grill by cleaning and oiling the grates then heat to medium-high (about 400°F).
  • 3
    Allow the Turkey to sit out 20-30 minutes before grilling to come to room temperature. Remove the Turkey from the Marinade and allow the excess to drip off. Discard Marinade. Place the Turkey pieces on the grill and cook for 15-20 minutes on the first side, until dark golden and crispy. Some char marks are good. Flip and continue to cook on the second side until dark golden and the internal temperature registers 180°F on an instant read thermometer. Remove pieces from the grill as they finish cooking.
  • 4
    Allow the Turkey to rest for 10-15 minutes before slicing.
  • 5
    1 can of BUSH’S® Southern Pit Barbecue Grillin' Beans®
    Serve warm with Summer Salad and a side of BUSH’S® Southern Pit Barbecue Grillin' Beans®.
  • 6
    1 Lemon (zest & juice)
    2 tablespoons Red Wine Vinegar
    Extra-Virgin Olive Oil
    Salt
    Freshly Cracked Black Pepper
    6 cups Mixed Greens
    1/2 Red Onions (slivered and rinsed with water)
    2 Heirloom or Vine-Ripened Tomatoes (cut into wedges)
    For Summer Salad: Whisk together the Lemon Juice & Zest, Vinegar and drizzle in Olive Oil until slightly emulsified, about 1/3 cup. Season with Salt and Pepper to taste. Toss with the Greens, Onions and Tomatoes.
 
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