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

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 turkey unless it is cut i
nto 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


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 d
own). For Gas Grill: Light two burners on opposite ends of grill. Insert a foil drip pan u
nder center grill rack. Place celery, carrots, onions and garlic in drip pan.
Meanwhile, remove neck and gizzards from turkey cavities.* Rinse turkey, pat dry, tuck win
gs back, brush with olive oil, season inside and out with sage, salt and pepper.
Spoon whole cloves, cinnamon sticks, and apples inside turkey cavity. Return turkey legs t
o tucked position with brace provided or butcher string. Do not put dressing in this turke
Place turkey, breast side up, on grilling mesh on grill rack over indirect heat. Cover and
grill 11 to 13 minutes per pound to internal temperature of 180°F in the thigh and 17
0°F in the breast (about 2 1/2 to 3 hours). Rotate turkey (by turning grilling mesh) e
very hour for even browning. Remember to add 6 to 8 briquets every 45 minutes for charcoal
grill. For perfect, juicy slices, remove turkey from grill, cover with foil and several d
ish towels. Let rest 20 minutes before carving.

Nutritional Information

No Nutritional Information Available


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