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Lemon-Oregano
Grilled Turkey
1 1/2 cups olive oil
8 medium lemons - divided
1/4 cup coarsely chopped red onion
1/4 cup chopped fresh oregano leaves
8 cloves garlic - 6 minced
1 tsp black pepper
12 pounds whole turkey
1 bunch fresh oregano leaves - divided
1 whole head garlic - peeled
In a blender, combine the oil, juice of 6 lemons, onion,
chopped oregano, 6 garlic cloves and pepper. Blend until smooth and season with
salt, if desired. Place baste in a squeeze bottle or small mixing bowl and set
aside.
Prepare grill for cooking by the indirect heat method.
Remove giblets and neck from neck and body cavities. Drain
juices and dry turkey with paper towels. Turn wings back to hold neck skin in
place. Un-tuck legs. Loosen skin over breast and legs of turkey by gently
sliding hand under skin. Slice one lemon and 2 garlic cloves. Place under turkey
skin with half of oregano. Return legs to the tucked position.
Cut remaining lemon into quarters. Place the quartered lemon,
garlic and oregano in the cavity of the turkey. Squeeze or spoon a portion of
the baste onto the turkey and place turkey, breast up, on cook grate over drip
pan. Cover grill. Throughout grilling, apply baste once every hour. Cook turkey
to an internal thigh temperature of 180°F and a breast temperature of 170°F on
a meat thermometer, approximately 2-1/2 to 3-1/4 hours.
Remove from grill and let turkey stand 15 to
20 minutes before carving
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