Grilled Turkey

I grew up in rural Utah, very rural. The nearest shopping mall was over an hours drive away.  Our neighbors were all farmers, some raised turkeys, some sheep, others cattle, but it seemed that everyone was a farmer.  Although I didn't grow up on a farm, I frequented my friends farms and learned a lot about hard work and to be perfectly honest, it made me glad that my parents were not farmers too.  I have a lot of respect for those people who choose to farm, long hours, and a very thankless job.  But where would we all be without them. 

I mentioned that some of my neighbors raised turkeys.  That truly is an understatement.  Scattered throughout the county were turkey farms, and in the center (sort-of) was a turkey processing plant that employed many residents as well.  We ate a lot of turkey growing up, not just at Thanksgiving, but all year long.  We roasted it, grilled it, turned it into jerky.  This recipe is, besides a deliciously roasted turkey, my favorite way to prepare turkey.  Marinated and grilled to perfection. 

Grilled Sanpete Turkey
Start with 6 lbs of turkey breast sliced into 1 inch thick slices.  Place in a large bowl and set aside. 
For the marinade:
3 cups Sprite (cannot be diet)
1 1/2 cups canola oil
1 1/2 cups soy sauce
Whisk the sprite, oil and soy sauce together in a medium bowl. Pour over the turkey, cover and marinate in the refrigerator overnight. 

When you are ready to grill it, heat up your grill to about 350-400 degrees.  Grill each piece until it is no longer pink in the center.  Discard the marinade and enjoy.

It is amazing what these minimal ingredients can do to make this moist flavorful turkey.  The leftovers make delicious sandwiches, salads and wraps too!