War Pig BBQ

Grilled Turkey With Citrus Marinade



  • 4 tangerines, clementines, or oranges
  • 1 head garlic, halved
  • 1 red Thai bird chili, chopped (optional)
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon whole black peppercorns
  • Extra-virgin olive oil
  • 1 (12 to 14 pound) free-range, organic turkey
  • Kosher salt and freshly ground black


Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.

Cut the turkey into 4 pieces and remove the bones from the breast (You can ask the meat market guys to do this ). To marinate, put the turkey on a large platter or jumbo Zip Bags  and refrigerate for at least 2 hours or overnight. Make sure to turn the bird over in the marinade a few times to make sure it’s well coated.

Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium (350) and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with BullZooka. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving

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