If you’re looking for a different twist on the traditional Thanksgiving bird, this lemon-oregano grilled turkey recipe will be a delight to your tastebuds. The fresh and lively flavors of lemon and oregano are classic Mediterranean flavors that you can use to spice up any poultry dish – whether it’s your Thanksgiving turkey or your springtime chicken. So if you’re craving this delicious duo any other time of the year, you know it will make any dish the star of the show.
Lemon and oregano give turkey a Mediterranean twist.
- 1 12- to 14-pound whole turkey
- 1/3 cup olive oil
- 4 medium lemons, divided
- 1 tablespoon red onion, chopped
- 1 bunch fresh oregano leaves, divided
- 4 cloves garlic, divided
- ½ teaspoon coarsely ground black pepper
- Cooking spray
- In a blender or food processor, combine oil, the juice from two of the lemons, chopped onion, one tablespoon chopped oregano, two cloves of the garlic and pepper.
- Process until smooth.
- Prepare grill for medium indirect heat.
- Remove neck and giblets from turkey.
- Use paper towels to dry turkey inside and out.
- Tuck in wings and untuck the legs.
- Loosen skin over breast and legs.
- Cut one of the remaining lemons and two remaining garlic cloves into thin slices.
- Arrange under turkey skin with half of the oregano bunch.
- Return legs to tucked position.
- Cut the remaining lemon into quarters; place in body cavity, along with remaining garlic and oregano.
- Spoon or brush some of the lemon juice mixture evenly over turkey.
- Grill turkey, breast up, above the drip pan over indirect heat.
- Cover grill.
- Cook 2 ¼ to 2 ¾ hours, or until meat thermometer inserted deep into thigh reaches 180°F.
- Baste with lemon juice mixture after each hour.
- Let turkey rest 15 minutes before carving.
Rest: 15 minutes