- 1/2 cup olive oil
- 4 medium lemons, divided
- 1 tablespoon chopped red onion
- 1 tablespoon coarsely chopped fresh oregano leaves
- 4 cloves garlic, divided
- 1/4 teaspoon coarsely ground black pepper
- Salt (optional)
- PAM® for Grilling Cooking Spray
- 1 (12 pound) Butterball® Whole Turkey, thawed
- 1 bunch fresh oregano leaves, divided
- 1 whole head garlic, outer skin removed
- Combine oil, the juice of 2 of the lemons, onions, 1 tablespoon chopped oregano, 2 cloves of the garlic and pepper in blender or food processor container; cover. Blend until smooth. Season with salt, if desired. Pour into small bowl; set aside.
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium indirect heat. (See Note)
- Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding 1 hand under skin. Cut 1 of the remaining lemons and the 2 remaining garlic cloves into thin slices. Arrange under turkey skin with half of the oregano bunch. Return legs to tucked position.
- Cut the remaining lemon into quarters; place in body cavity of turkey. Add head of garlic and the remaining half of the oregano bunch. Spoon or brush some of the lemon juice mixture evenly over turkey.
- Place turkey, breast up, on grill grate over drip pan. Cover grill with lid. Grill 2-1/4 to 2-3/4 hours, or until meat thermometer inserted deep in thigh reaches 180 degrees F, basting with more lemon juice mixture after each hour. Let turkey stand 15 minutes before carving.