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Brazilian-Syle Turkey with Ham

Total Time

Prep: 30 min. + marinating Bake: 2 hours and 30 min. + standing


16 servings

Grilled is a different and fun way to prepare whole turkey. My mom has served this main dish for special occasions, "Christmas in July" and weddings at her home.


  • 1 whole turkey (12 pounds)
  • 4-1/2 teaspoons salt
  • 2 teaspoons pepper
  • 3 garlic cloves, minced
  • 1-1/2 cups white vinegar
  • 1 cup olive oil
  • 4 medium tomatoes, seeded and chopped
  • 4 medium green peppers, seeded and chopped
  • 1/2 cup minced fresh parsley
  • 2 pounds smoked ham, thinly sliced


  1. Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
  2. In a large bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
  3. Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Place turkey over drip pan and grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour.
  5. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.

Nutrition Facts

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