Easy Lemon Breasted Turkey

Made this yesterday and it was a big hit.

Wash and dry a 10LB Hen grab the skin by the top of the breast work hand under to loosen all the skin on the breast area, salt and pepper rub with butter (bacon drippings) and stick in a couple of lemon half's. Salt and pepper the whole bird then stuff with an orange,lemon,garlic and a big hand full of sage. Start a Weber with 60 briquettes as soon as gray spilt into two sides with drip pan under bird add 1/4 cup of white wine and a cup of chicken broth to pan. Canola oil bird and place on grill with vents all the way open. Cook for one hour then add 5 or 6 briquettes to each side put top back on for 30 min then shut off vents let rest 20/30 mins and up to about 45, De glaze pan and add a little flour for gravy.

Salt and pepper the whole bird then stuff with an orange,lemon,garlic and a big hand full of sage.

We do a similar type stuffing in our turkey with the citrus and sage. It hands down the best tasting recipe/ brine I have had so far. Here's our recipe if you want to give it a try in the oven or bbq.

Turkey  Brine 15lbs Turkey

Raw Whole Turkey
5-gallon bucket or cooler
1.5 lbs of Kosher Salt
1 -tablespoon of whole black peppercorns
2- gallons chicken broth (water mixed with bouillon cubes is fine)
1 -gallon ice water
1- whole bunch fresh thyme, torn roughly
1 -whole bunch fresh oregano, torn roughly
1 -whole bunch fresh sage leaves, torn roughly
1 -whole bunch fresh marjoram, torn roughly

1. Clean the raw turkey and remove the neck and giblets
2. In the bucket/cooler, combine the cooled (room temperature) broth with ice water, salt, pepper and fresh herbs and mix well.
3. Prior to placing the turkey in the bucket/cooler check to see if the turkey has  any metal hooks holding the legs, if so remove at this time and replace prior to cooking. Place turkey breast side down and cover the bucket. Place it somewhere cool.
4. After at least 6 and no more than 12 hours, and prior to cooking your turkey, remove the bird and rinse it thoroughly with cool water, then proceed with your cooking prep.

Stuffing Turkey
Quarter Cut
3- Lemons
2 –Oranges
2-Onions
Rough Chop
Thyme
Oregano
Sage
Marjoram

Place all ingredients inside of the Turkey cavity and hook legs back together.

 Butter Mixture
-Dice up remaining
Thyme
Oregano
Sage
Marjoram

1. Mix the ingredients with a stick of butter.
2. Rub butter mixture between the skin of the turkey and the meat.
3. With remaining butter rub over the entire birds skin  prior to placing in the oven.
4. Place bird in the over @ 400 deg. for 30 min
5. Reduce heat to  300 deg. for and hour
6. Reduce heat again to 200 deg.  and cook for the remainder of the time.  (15 mins per pound – 1-1/2 hours already cooked)
7. The temperature in the thigh should reach 180deg. and 165 in the breast

Looks nice and delicouse! Not bad on lemon brested implants! Good job!

looks tasty & SEXY!

I hear in Las Vegas they use grapefruit in place of lemons 

You could get cocoanuts and a hula skirt to make the final presentation for dinner.

Foil can give it bikini tan lines.  I did one like this but also stuffed the cavity & under the wings with fresh rosemary & thyme.  Tasted great but looked like an East German womens shot putter.