Grand Opera House


Grilled Marinated Turkey Roast

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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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.)

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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