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Grilled Turkey with Lemon-Herb Sauce

  • 12 Servings
  • 20 mins Prep Time
  • 4 hrs Total Time

Ingredients

  • 1 Fresh Young Turkey (approximately 15 lbs)
  • 1 cup packed fresh parsley leaves
  • 1 cup packed fresh cilantro leaves
  • 1/2 cup packed fresh basil leaves
  • 3 cloves garlic
  • 2/3 cup extra-virgin olive oil
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon each salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon hot pepper flakes (optional)
Serving Size Per 1/12 recipe
Amount Per Serving
Calories 400
Calories from fat
% Daily Value*
Total fat 19 g
Saturated fat g
Trans fat
Cholesterol 190 mg
Sodium 390 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 55 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    In food processor, combine parsley, cilantro, basil and garlic; pulse until finely chopped. Add olive oil, lemon zest, lemon juice, salt, pepper, paprika, cumin, coriander, and hot pepper flakes (optional); puree until smooth. Tip: Substitute 1/8 teaspoon cayenne pepper for hot pepper flakes if desired.
  • Step 2

    Remove neck and giblets from turkey (reserve for another use). Trim excess fat from turkey and discard. Pat turkey dry with paper towel. Rub turkey all over, including under skin and inside cavity, with 3/4 cup herb sauce. Refrigerate turkey for at least 1 hour or up to 4 hours.
  • Step 3

    Preheat grill to high; grease grate well. Turn off burners in center of grill and reduce heat to medium (try to maintain temperature of 350°F). For grills with only two burners, cook on one side of the grill over indirect heat.
  • Step 4

    Place turkey breast side up, on center of grill. Cook, covered, over indirect heat, basting with remaining herb mixture, for 2.5-3 hours or until thermometer inserted into thickest part of the breast reaches 170°F.
  • Step 5

    Carefully transfer turkey to cutting board and tent loosely with foil. Let stand for 30 minutes before carving.

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