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    Thanksgiving: Cajun Grilled Turkey

    Source of Recipe


    Taste of the South (October / November 2011)

    List of Ingredients


    • 1 (12-pound) turkey, thawed; giblets removed
    • ¼ cup vegetable oil
    • 3 Tbsp Cajun seasoning
    • Garnish: pomegranates and fresh rosemary


    Instructions


    1. Spray grill with nonstick, non-flammable cooking spray. Preheat grill to medium-high heat (400° to 450°). Turn off one burner to create area for indirect grilling.

    2. Rinse turkey under cold water, and pat dry. Rub turkey with oil. Rub seasoning evenly over turkey. Fold wings under turkey breast. Cover ends of turkey legs with foil.

    3. Place turkey, breast side down, on grill. Grill, covered with grill lid, over direct heat until a thermometer inserted in the thickest part of the thigh reaches 180° F, 3 to 4 hours, turning every 30 minutes. Move turkey from direct heat to indirect heat, as necessary, to prevent overbrowning.

      Garnish with pomegranates and fresh rosemary, if desired.

      Makes 8 to 10 servings.
 

 

 

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