OK, while I am the GrillinFool this is not in fact a grilling recipe. But see­ing how Thanks­giv­ing is 2 days away I thought I would make an excep­tion. After Thanks­giv­ing I’m hop­ing to have a smoked Turkey done in a Big Green Egg post­ed but ahead of time I thought I would go ahead and post this recipe and it is incred­i­bly simple…I have to give cred­it to Fool’s Pap­py for this one though as he was the one who turned me on to this recipe…

Lemon Rose­mary Turkey

Ingre­di­ents:
1 whole turkey — weight is depen­dent on how many serv­ings are required.
Brine ingre­di­ents — salt, can of sprite, 2 whole apples (chun­ked), one onion, gar­lic, black pep­per
1 large lemon, cut into halves.
3 sprigs of fresh rose­mary — for larg­er turkeys you may want more rose­mary but as this is a potent herb go at your own risk
salt and pep­per to taste.
but­ter or olive oil, whichev­er you pre­fer (but­ter tastes bet­ter but the olive oil is health­i­er).

Brine the Turkey overnight in what­ev­er brine recipe your pre­fer. In this case I used salt (obvi­ous­ly) 2 whole apples (chun­ked), a can of sprite, a whole onion coarse­ly chopped, gar­lic and black pep­per.

The fol­low­ing day, remove turkey from brine and rinse off the brine, cav­i­ty and all.

Heat oven to 350 degrees.

Gen­tly sep­a­rate the skin from the breast meat and slide the skin down to expose the turkey breasts.

Salt and pep­per the breasts.

Place the lemon halves against the breast with the peel side out. This way the juice from the lemon will baste the breast as the Turkey bakes mak­ing a won­der­ful­ly intense lemon fla­vor. Slide the skin back over the lemons to hold them in place.

Remove the rose­mary leaves from the stem if the stem is woody at all and coarse­ly chop the rose­mary.

Com­bine the rose­mary with melt­ed but­ter or olive oil

Rub but­ter or oil rose­mary mix­ture over the skin of the entire Turkey until it is com­plete­ly coat­ed

Pep­per the out­side of the skin (no need for salt due to the brine)

Cov­er and place in oven for 30–45 min­utes.

Remove cov­er and con­tin­ue to roast until juices run clear, bast­ing every 15–20 min­utes depend­ing on the size of the bird.

If you’ve fol­lowed these steps cor­rect­ly your Turkey should look like this:

HAPPY THANKSGIVING EVERYONE!!!!

If you would like some legit Turkey Recipes check here

Also, you can fol­low the Grillin Fools on Face­book

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… https://t.co/uKHWyunSxp — 3 months ago
Scott Thomas

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