Sliced and Diced

When you have limited cooking space, you improvise. We started improvising a couple of years ago and we aren’t looking back! It was Thanksgiving and we needed to cook a Turkey, ham, stuffing, vegetables, breads and baked goods. Kind of makes for a very busy oven. So we decided to incorporate the grill to help with our meal. I live in Florida, so the weather usually accommodates year round grilling. To avoid being too overwhelmed, I looked for an easy way to “marinate” our bird. I came up with a sunny Florida favorite – Orange Juice. Simple, boring, maybe… but it resulted in the most moist turkey we have ever had. So our grill and a little OJ is now our method of cooking for holiday turkeys. Here is our “recipe”.

How to grill a Turkey – Light and Extremely Easy

  • 1 Turkey, thawed if frozen
  • 1 Large Container of Orange Juice (your favorite brand…)
  • Salt, pepper, desired skin seasonings
  • Large roasting pan
  • Foil
  • A hot grill!


The night before, place Mr. Bird breast down in roasting pan and give him an OJ bath for the night – reserve one cup of orange juice. In the morning, drain the juice and season the skin as desired. Pour reserved juice into the hull of the turkey and cover the entire pan tightly with foil. About 2 hours before hand (more or less depending on the size), heat your grill to 350 and place pan directly on the grate of the grill. Cook until the internal temperature reaches 140 degrees and remove foil. Grill uncovered until the skin begins to brown and the turkey reaches at least 165 degrees. Remove pan from grill (if the skin is not to your liking, you may need to remove it from the pan and grill directly over the heat – I haven’t had that problem though – and I don’t like burnt black skin either.

If you need to be “fancy” add some sliced oranges and orange zest to the skin of the turkey before cooking – that is if you want a little citrus taste… Serve on a tray with halved citrus fruits and some grilled veggies… He will (the bird) look quite handsome! Add some whole cranberries for a nice color variation.

Slice turkey and serve – and trust me, you won’t taste the citrus, but this meat – especially the breast, will be drooling in juices. It is quite wonderful. When my bird finishes today, I will post pictures.Update: Um, in all the hullabaloo I didn’t take a picture of the turkey before we cut it. You will have to settle for a photo of a slice.