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Apple Cinnamon Turkey
Prep Time:
20 minutes
Cook Time:
2 1/2 - 3 hours
Makes:
12 servings
Ingredients

1 c. each: chopped celery, carrots and onion

3 garlic cloves, chopped

1 (10 - 12 lb.) H-E-B Fresh Young Turkey
(do not use larger turke
y unless it is cut into halves)

2 Tbsp. each: H-E-B Olive Oil and Central Market Organics Sage

• salt and pepper

6 Central Market Organics Whole Cloves

2 Central Market Organics Cinnamon Sticks

1 apple, chopped

1 square grilling mesh

1 bag (8.3 lb.) H-E-B Grand Champion Charcoal Briquets

Directions


For Charcoal Grill: Line one side of grill with double layer of heavy-
duty foil to form a drip pan. Prepare charcoal on one side of grill to
300°F (check temperature with lid down). For Gas Grill: Light two
burners on opposite ends of grill. Insert a foil drip pan under cente
r grill rack. Place celery, carrots, onions and garlic in drip pan.
Meanwhile, remove neck and gizzards from turkey cavities.* Rinse turke
y, pat dry, tuck wings back, brush with olive oil, season inside and o
ut with sage, salt and pepper.
Spoon whole cloves, cinnamon sticks, and apples inside turkey cavity.
Return turkey legs to tucked position with brace provided or butcher s
tring. Do not put dressing in this turkey.
Place turkey, breast side up, on grilling mesh on grill rack over indi
rect heat. Cover and grill 11 to 13 minutes per pound to internal temp
erature of 180°F in the thigh and 170°F in the breast (about 2
1/2 to 3 hours). Rotate turkey (by turning grilling mesh) every hour
for even browning. Remember to add 6 to 8 briquets every 45 minutes fo
r charcoal grill. For perfect, juicy slices, remove turkey from grill,
cover with foil and several dish towels. Let rest 20 minutes before c
arving.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine, November 2011