Grilled Marinated Turkey Roast
Posted on March 2, 2016 by Fox Cities Magazine
Originally published in the August 2009 issue of FOX CITIES Magazine.
“This is our personal sensation that we delight our friends & family with. We grow all the herbs used in the recipe ourselves. It smells just awesome while it’s cooking!” – Rick & Renee Brey, owners; Naut’s Landing, Menasha
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Ingredients
1/4 cup Lea & Perrins White Wine Worcestershire Sauce
1/4 cup olive oil
4 tsp. fresh rosemary
4 tsp. fresh thyme
4 tsp. onion, minced
4 tsp. garlic, minced
2 tsp. salt
1 boneless, tied turkey roast (about 3 lbs.)
Directions
Combine Worcestershire, oil and seasonings, reserve 1/3 of the mixture for basting. Place the turkey in a bowl and pour remaining marinade over turkey, cover and refrigerate 24 hrs.
Grill the turkey over indirect heat for 1 1/2–2 hours, basting with marinade occasionally until internal temperature reaches 170°.
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