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.
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!