Spit Roasted Turkey on the Grill

 Turkey is one of those foods we tend to think of for holidays only.  It is part of our traditions and is wrapped up in powerful memories. With all the wonderful health benefits of eating turkey we are seeing a confluence of more availability and more recipes that include turkey meat.

A particularly appealing health benefit of turkey meat is its cancer fighting mineral, selenium.  Selenium protects our immune system and thyroid while boosting our antioxidant defense system to fight cancer promoting free radicals in our bodies. Turkey meat is also a great source of vitamins B3 and B6 as well as the minerals iron, zinc, potassium and phosphorus. All are key to keeping our bodies strong and resistant to disease. And, of course, it is a great source of protein with much lower levels of saturated fat than other meats.

One of our family favorite recipes is Spit Roasted Turkey on the Grill. It is easy to do and creates juicy, flavorful meat. It can be served up hot from the grill or saved for later to be served cold. Any leftovers are great to include in salads, sandwiches or other recipes. It is also an inexpensive meat to feed a family or offer at a party. Below is our easy and delicious family recipe.

Spit Roasted Turkey on the Grill

Ingredients

3 garlic cloves, minced

Zest of 1 lemon

Juice of 1 lemon

3 tablespoons whole fennel seed, ground

3 tablespoons chicken broth, low-sodium

1 4-5 pound whole turkey breast

2 fresh lemons, halved

Directions

1. Mix first 5 ingredients in a small bowl.

2. Rinse and empty out cavities of turkey.  Pat it dry with paper towels.

3. Fill turkey cavity with lemon halves.

4. Rub outside of turkey with herb mixture. Thread turkey onto skewer of rotisserie.

5. Set skewered turkey on rotisserie and start roasting on high heat for 15 minutes, then turn it down to medium. Make sure your meat is not too close to the heat.

6. Rotisserie the turkey for about 75 minutes. Adjust time according to size of turkey. The outside should be crispy and brown. The juices from the turkey should run clear and the internal temperature should get to 165 degrees.

7. Remove turkey from fire. Let rest for 20 minutes before carving.

Serves: 6 – 8. Serving size: 4 ounces.

 

Enjoy! And Live Vibrant!

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