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Nutrition Facts
Serving Size 288 g
(Approx. 12 Servings)
Amount Per Serving
Calories 420 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 245 mg 82%
Sodium 280 mg 12%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 71 g
Vitamin A 30% Iron 15%
Vitamin C 6% Calcium 6%
*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.

Apple Cinnamon Turkey

Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
12  People


Recipe makes 12 Servings

1 cup(s) celery, chopped
1 cup(s) carrots, chopped
1 cup(s) white onions, chopped
3 H-E-B Peeled Garlic, chopped
10 Lb H-E-B Fresh Young Turkey (do not use larger turkey unless it is cut into halves)
2 Tbsp H-E-B 100% Pure Olive Oil
2 Tbsp Central Market Organics Sage
1/8 Tsp kosher salt
1/8 Tsp pepper
6 Central Market Organics Whole Cloves
2 Central Market Organics Cinnamon Sticks
1 apple, chopped
1 square grilling mesh
1 bag H-E-B Grand Champion Charcoal Briquets
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For Charcoal Grill: Line one side of grill with double layer of heavy-duty foil to form 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 foil drip pan under 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 wings back, brush with olive oil and season inside and out 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 string. Do not put dressing in this turkey.
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 thigh and 170°F in 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 for charcoal grill.
For perfect, juicy slices, remove turkey from grill, cover with foil and several dish towels. Let rest 20 minutes before carving.



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