Nutrition Facts

Serving Size 529 g

(Approx. 12 Servings)

Amount Per Serving

Calories	870	Calories From Fat	230

% Daily Value*

Total Fat 26 g	40%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 475 mg	158%

Sodium 1100 mg	46%

Total Carbohydrate 23 g	8%

Dietary Fiber 2 g	8%

Sugars 21 g

Protein	130 g

Vitamin A 0%	•	Iron 50%

Vitamin C 0%	•	Calcium 10%

*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.

Grilled Texas BBQ Turkey

Prep Time

10 minutes

Cook Time

4 hours

Total Time

4 h 10 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

12 Lb turkey (thaw 2 days ahead if frozen)

28 Oz H-E-B Specialty Series Texas Barbeque Sauce

Check All

Uncheck All

Add to list

Instructions

Remove turkey neck and giblets package from turkey cavity and set aside for other use. Rinse turkey and pat dry.

Prepare an outdoor grill or smoker for indirect medium-high heat. Use your fingers to carefully loosen turkey skin, from the cavity to the neck and from the thighs and drums. Spread barbecue sauce under skin and all over turkey.

Place turkey breast side up on a metal rack in a large roasting pan. Arrange pan on prepared grill. Grill 2-3 hours, about 11-13 minutes per pound, until turkey registers an internal temperature of 180°F in the thigh and 165°F in the breast. Remove from grill and let stand 15-30 minutes before carving.

Note: To collect drippings for making gravy, pour a little water into the foil pan. Replenish the water as needed to keep the drippings from burning. Remove pan from beneath the turkey about 30 minutes before the bird should be done and make gravy. (Continue cooking turkey directly on cooking grate).

Source:

My H-E-B Texas Life Magazine