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Marinated Thanksgiving Turkey
 

1½ cups chicken broth 2 cups water 1 cups soy sauce 2/3 cup lemon juice 2 garlic cloves 1½ teaspoons ground ginger 1 teaspoon pepper 12 to 14 pound turkey Combine the first seven ingredients; reserve 1 cup for basting. Pour remaining marinade into a 2 gallon resealable plastic bag. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times. Drain and discard marinade. Heat grill according to manufacturer's directions for indirect cooking or roast in a conventional oven.  Tuck wings under turkey and place with breast side down on grill rack. Cover and grill for 1 hour. Add 10 briquettes to coals; turn the turkey breast side up. Brush with reserved marinade. Cover and cook for 2 hours, adding 10 briquettes to maintain heat and  brushing with marinade every 30 minutes until meat thermometer reads 185° F. Cover and let stand 20 minutes before carving.  Conventional Roasting Method: Place turkey on a rack in a large roaster. Bake, uncovered, at 325° F. for 4 to 4-½ hours or until meat thermometer reads 185° F. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil.      Source: Taste of Home - Oct/Nov 95

 
 
 

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