Serves 6 to 8

Thursday, June 20, 2002

Baste: 6 fresh lemons, squeezed for juice 6 garlic cloves, smashed ¼ cup coarsely chopped red onion ¼ cup fresh oregano leaves 1½ cups olive oil 1 teaspoon coarsely ground black pepper Salt

1. Place lemon juice, garlic, onion, oregano leaves, olive oil and pepper in a blender. Blend until smooth and season with salt. Place baste in a squeeze bottle and set aside.

For turkey: 1 10 to 12-pound Butterball® Turkey, fresh or thawed 1 lemon, sliced thin, plus 1 lemon, cut into quarters 2 garlic cloves, sliced, plus 1 garlic head, peeled 1 bunch fresh oregano, divided

1. Prepare outdoor grill for cooking by the indirect heat method.*

2. Prepare turkey. Remove giblets and neck from neck and body cavities, drain juices and dry turkey with paper towels. Turn wings back to hold neck skin in place. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding hand under skin. Insert slices of lemon, garlic cloves and half of oregano under turkey skin. Return legs to the tucked position.

3. Place the quartered lemon, garlic head and remaining oregano in the cavity of the turkey. Apply a portion of the baste to turkey and place turkey, breast up, on cook grate over drip pan. Cover grill. Throughout grilling, apply baste once every hour. Cook turkey to an internal thigh temperature of 180°F and a breast temperature of 170°F on a meat thermometer, approximately 2½ to 3¼ hours. Remove from grill and let turkey stand 15 to 20 minutes before carving.

*Simple step-by-step grilling directions can be found at

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