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1
For the marinade, place all ingredients in blender.
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2
Cover and blend until smooth.
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3
Make Lemon-Garlic Marinade.
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4
Using meat injector, fill injector container to 1-ounce line.
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5
Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly.
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6
Refill container and continue to inject turkey until marinade is used.
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7
(Or pour marinade over turkey in large glass dish.
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8
Sprinkle Cajun seasoning inside cavity and over outside of turkey.
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9
Fasten neck skin to back with skewer.
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10
Fold wings across back with tips touching.
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11
Tuck drumsticks under band of skin at tail.
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12
Cover and refrigerate at least 8 hours but no longer than 24 hours.
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13
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox.
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14
Heat coals or gas grill for indirect heat.
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15
Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
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16
Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 3 to 4 hours or until thermometer reads 180F and juice is no longer pink when center of thigh is cut.
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17
Let stand 15 minutes before carving.
