Citrus Grilled Turkey


Marinated in orange, lemon, and lime juice; you won’t miss the flavors of citrus in this turkey. Served with a citrus butter sauce.

This turkey is flattened before grilling, so see our spatchcocking how-to if you’re unclear on how this is done!

Citrus Grilled Turkey
Yield: 8 to 10 servings
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  1. 1 (8- to 10-pound) turkey, thawed and giblets removed
  2. 2 cups fresh orange juice with pulp
  3. ½ cup fresh lemon juice with pulp
  4. ½ cup fresh lime juice with pulp
  5. 2 heads garlic, chopped (about 24 cloves)
  6. ⅓ cup extra-virgin olive oil
  7. 3 tablespoons kosher salt
  8. 1 tablespoon dried oregano
  9. 4 sprigs fresh oregano
  10. 2 teaspoons ground cumin
  11. 2 teaspoons ground black pepper
  12. 2 bay leaves
  1. Rinse turkey under cold water, and pat dry. Remove backbone from turkey; flatten turkey (see our spatchcocking how-to, link at top of page). Place spatchcocked turkey in a large nonreactive storage container.
  2. In a large bowl, combine juices, garlic, olive oil, salt, dried and fresh oregano, cumin, pepper, and bay leaves. Pour marinade over turkey in container. Refrigerate at least 8 hours or up to 2 days, turning turkey halfway through marinating time.
  3. Remove turkey from refrigerator 30 minutes before grilling. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  4. Remove turkey from container; reserve marinade for Citrus Butter Sauce (recipe follows). Place turkey on grill, breast side down. Reduce temperature to low, maintaining temperature at approximately 300°. Grill turkey, covered with grill lid, until golden brown, 30 to 50 minutes, checking every 15 minutes.
  5. Using a large spatula and tongs, carefully flip turkey. Cook until turkey reaches an internal temperature of 165°, 30 to 50 minutes more.
  6. Remove turkey from grill, and allow to stand 20 minutes before carving.
Taste of the South
Citrus Butter Sauce
Yield: approximately 2 cups
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  1. 4 cups reserved marinade from Citrus Grilled Turkey, strained
  2. 2 tablespoons heavy whipping cream
  3. 1 pound cold unsalted butter, cubed
  4. Salt and ground black pepper
  1. In a large skillet, cook marinade over medium-high heat until reduced to ¼ cup, approximately 45 minutes. Remove from heat; whisk in cream.
  2. Reduce heat to low. Gradually whisk in butter, 2 pieces at a time, allowing to melt before each addition. (Do not bring to a boil.) Remove from heat; season with salt and pepper, if desired. Serve immediately.
Taste of the South


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