Drain sauerkraut, reserving kraut and juice. Combine kraut juice with oil, poultry seasoning, lemon rind and Italian dressing mix. Stir until well blended. Rinse turkey well. Place turkey in marinade turning to coat thoroughly. Marinate 2 hours, turning frequently and spooning kraut marinade over turkey.
Place aluminum foil drip pan on coals/lava rocks in barbecue grill to catch drippings and prevent fat flare ups. Place grill rack 8 to 10 inches above prepared hot coals; place turkey on grid over drip pan and cover. Baste turkey at least twice with marinade during the first 40 minutes of cooking (never use poultry marinade during the last 20 minutes of cooking). Turkey is ready when meat thermometer, placed into thickest part of breast, reaches 160 to165 degrees (about 1 hour).
While turkey cooks, make relish in large bowl. Toss drained kraut, apples, oranges and celery. Stir in orange juice, sugar and chives. Chill until ready to serve.
Nutrition analysis per serving: 400 calories, 68g protein, 18g carbohydrates, 5g fat, 180mg cholesterol, 1300mg sodium
© 2013, Pickle Packers International, Inc.
Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.