Best 3 Citrus Marinated Grilled Turkey Recipes

CITRUS-MARINATED GRILLED TURKEY

Steps:

• Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
• Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.

CITRUS GRILLED TURKEY CUTLETS

Steps:

• In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.

CITRUS GRILLED TURKEY BREAST

Steps:

• Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Add the orange juice, orange zest, lemon zest, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.