A Moroccan mix of fresh herbs and spices under the skin seasons turkey.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodIn small bowl, combine coriander, parsley, garlic, oil, lemon juice, paprika, salt, cumin and pepper; set aside.
Starting at rounded long edge, loosen skin from turkey, leaving opposite straight edge attached. Rub three-quarters of the herb mixture over meat. Smooth skin back over meat; rub skin with remaining herb mixture. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Set foil drip pan under 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium. Brush grill over unlit burner with oil. Place turkey, bone side down, on greased grill. Close lid and grill until bottom is marked, about 1 hour. Turn and grill until meat thermometer registers 180°F (82°C) and juices run clear when turkey is pierced, 25 minutes.
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing.
Nutritional facts Per serving: about
- Sodium 408 mg
- Protein 49 g
- Calories 317.0
- Total fat 11 g
- Cholesterol 115 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 21.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 8.0