Lemon-Oregano Grilled Turkey

Fresh lemons, oregano and garlic lend a Greek note to this flavorful grilled turkey.

Recipe Ingredients:

1/3 cup olive oil
4 medium lemons - divided use
1 tablespoon chopped red onion
1 bunch fresh oregano leaves - divided use
8 cloves garlic - divided use
1/2 teaspoon coarsely ground black pepper
Non-stick cooking spray
1 (12 to 14-pound) Butterball® Fresh or Frozen Whole Turkey

Cooking Directions:

1. Combine oil, the juice of 2 of the lemons, onions, 1 tablespoon chopped oregano, 2 cloves of the garlic and pepper in blender or food processor container; cover. Blend until smooth. Pour into small bowl; set aside.
2. Spray cold grate of outdoor grill with cooking spray. Prepare grill for medium indirect heat.
3. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding 1 hand under skin.
4. Cut 1 of the remaining lemons and 2 garlic cloves into thin slices. Arrange under turkey skin with half of the oregano bunch. Return legs to tucked position.
5. Cut the remaining lemon into quarters; place in body cavity of turkey. Add remaining 4 cloves of garlic and the remaining half of the oregano bunch. Spoon or brush some of the lemon juice mixture evenly over turkey.
6. Place turkey, breast up, on grill grate over drip pan. Cover grill with lid. Grill 2 1/4 to 2 3/4 hours, or until meat thermometer inserted deep in thigh reaches 180°F (82.2°C), basting with more lemon juice mixture after each hour.
7. Let turkey stand 15 minutes before carving.

Makes 12 to 14 servings.

Recipe and photograph courtesy of Butterball, LLC.