GRILLED TURKEY RECIPES

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GRILLED SALMON RECIPE | ALLRECIPES



Grilled Salmon Recipe | Allrecipes image

My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!

Provided by Nanasnthakchen

Categories     Salmon Fillets

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

½ cup olive oil
¼ cup lemon juice
4 green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
3 pounds salmon fillets

Steps:

  • Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 411.9 calories, CarbohydrateContent 1.8 g, CholesterolContent 97.4 mg, FatContent 25.7 g, FiberContent 0.4 g, ProteinContent 41.8 g, SaturatedFatContent 4.4 g, SodiumContent 299 mg, SugarContent 0.5 g

GRILLED TURKEY RECIPE | BOBBY FLAY | FOOD NETWORK



Grilled Turkey Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 17 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 3

1 1/2 cups kosher salt
1/4 cup light brown sugar
1 fresh turkey (12 pounds)

Steps:

  • Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
  • Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
  • Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
  • Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

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