DAD’S GRILLED TURKEY

Preparing in advance is important for grilled turkey. A turkey on the grill will take approx 30 min to prep, 8 hours to marinate and 3 hours to cook. It is best to prep and marinate the turkey the night before and set in the fridge overnight.

What To Grill

Lemon Garlic Marinade

1 cup chicken broth
2 tbsp lemon juice
1/4 cup oil, olive or canola
1/4 tsp garlic powder (or 2 garlic cloves finely chopped)
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro
1/2 tsp salt

Turkey

12-14 lb whole turkey, thawed
1 marinade injector
Tony Chacheres Original Creole Seasoning or similar

How To Grill It

1. Be sure to chop or grind spices as fine as possible. Place all marinade ingredients in blender. Cover and puree. Be sure it is smooth, this is important as large pieces will clog the injector. Set aside for at least 30 minutes. This is a good time to prepare the turkey.
2. Prep the thawed turkey, remove plastic leg holder, giblets and neck. Rinse the cavity and pat dry.
3. Inject the marinade into turkey
4. Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
   

   To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

5. Set up grill for Indirect Heat. For charcoal, place a drip pan directly under the grilling area and arrange coals around the pan. For gas, use the outside burners.
6. Place the turkey directly on the grate, breast side up, over the drip pan or unheated part of gas grill. Close cover and grill over medium heat (4 seconds using the hand method). Cook about 3-4 hours until meat thermometer reads 170F.
7. Remove from heat and let cool 15 minutes before carving.

Serves 12-16

An extraordinary blend of flavorful spices prized by cooks everywhere. Sprinkle this seasoning on the outside of the turkey before deep frying to experience a delicious treat. More Information

Our 6 inch signature series injector holds 2 oz. of marinade. Perfect for the chef in your house. Three-ring handle makes it easy to fill and inject with one hand. More Information

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. More Information

Macadamia-Buttered Grilled Mahi Mahi

Just one of 300 recipes in the cookbook 300 Big & Bold Barbecue & Grilling Recipes.

This delicious grilled mahi mahi recipe combines that terrific tasting fish with butter and macadamia nuts.

It is a perfect combination. When I think of either of those ingredients, my thoughts go directly to Hawaii, that paradise on earth.

Grilled mahi mahi is an amazing tasting dish and one served all over the islands.

You can create that great island taste right at home on your own grill using this recipe.

The recipe comes from a cookbook called 300 Big & Bold Barbecue & Grilling Recipes. It is one of my favorite barbecue and grilling cookbooks and has many delicious grilled fish recipes, plus so much more.

What To Grill

• 1/2 cup unsalted butter, softened
• 1/4 cup chopped macadamia nuts
• 1/4 cup chopped fresh flat leaf (Italian) parsley
• 1 tablespoon freshly squeezed lemon juice
• 4 skinless mahimahi fillets ( each 6 ounces )
• olive oil
• kosher salt
• freshly ground pepper

How To Grill It

1. Macadamia Butter: In a small bowl, combine the butter, nuts, parsley and lemon juice, set aside.
2. Prepare a hot fire in your grill.
3. Rinse the fish and pat dry with paper towels. Brush the fish with olive oil and season to taste with salt and pepper.
4. Place the fish flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until the fish is firm.
5. Serve each fillet with a dollop of Macadamia butter.

If not serving the Macadamia butter immediately, spoon it into a ramekin and cover with plastic wrap. Store in the refrigerator for up to a week or wrap in additional freezer plastic and freeze for up to 3 months.

Serves 4