Marinated Thanksgiving Turkey

 

Ingredients

2 cups water
1-1/2 cups chicken broth
1 cup reduced-sodium soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1 teaspoon pepper
2 large oven roasting bags
1 turkey (12 to 14 pounds)
Directions

1.  Combine the first seven ingredients; set aside and refrigerate 1 cup for basting. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times.

2.  Remove turkey; drain and discard marinade.

3.  Conventional roasting method: Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

4.  Grill method: Prepare grill for indirect medium heat. Tuck wings under turkey and arrange breast side down on grill rack. Grill, covered, for 1 hour.

5.  If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cook, covered, for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until thermometer inserted in thigh reads 170°. Remove turkey from grill; tent with foil. Let stand 20 minutes before carving. Yield: 12 servings.