Nutrition Facts

Serving Size 268 g

(Approx. 10 Servings)

Amount Per Serving

Calories	390	Calories From Fat	50

% Daily Value*

Total Fat 6 g	9%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 215 mg	72%

Sodium 740 mg	31%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	80 g

Vitamin A 0%	•	Iron 10%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Brick Grilled Turkey

Prep Time

20 minutes

Cook Time

2 h 20 m

Total Time

2 h 40 m

Serves

10 People

Ingredients

Recipe makes 10 Servings

12 Lb fresh thawed turkey

1 Tbsp kosher salt

1 Tbsp black pepper

Check All

Uncheck All

Add to list

Instructions

Preheat grill to 350°F. If using charcoal, wait until coals are white hot, and move coals to one side of grill. For gas, turn off one side of grill so that you have a direct and indirect heat source.

Rinse and dry turkey, and place breast side down on a clean cutting board.

Remove the spine: take a pair of kitchen shears/scissors and cut along side of the spine, start from the neck and cut towards the bottom of the bird. Use caution as you are cutting and cut down the spine through the ribs. Do the same for the other side of the spine until you have cut it out.

Once the spine is removed, flatten out by flipping bird over and pressing down on the breast until you hear a pop and turkey lays relatively flat.

Season liberally with salt and pepper on both sides and rest for about 20 minutes until ready to grill.

To prevent sticking, spray or wipe oil over grill before putting turkey on grill. Grill turkey breast side down, first over direct heat for 10 minutes, then flip and grill for another 10 minutes.

Move to indirect heat, or to the cool side of the grill. Turkey should cook for an additional 1 - 1.5 hours or until internal temperature reads 165°F.

Remove and rest for at least 20 minutes to redistribute juices. Season with a little more salt and pepper, carve and serve.

Source:

H-E-B

Brick Grilled Turkey

Customer service

More from H‑E‑B