Recipe - Barbecued Turkey With Herbs

Stephen Ceideburg
9 pound To 13 pound turkey
Three fourths cup Vegetable oil
One half cup Chopped parsley
2 tablespoon Chopped fresh sage, or:
2 teaspoon Dried sage, crushed
2 tablespoon Chopped fresh rosemary, or:
2 teaspoon Dried rosemary, crushed
1 tablespoon Chopped fresh thyme, or:
1 teaspoon Dried thyme, crushed
Salt
Cracked black pepper

Use indirect heat, as explained in the recipe to cook a whole turkey or
turkey breast. Allow 1 Three fourths to 3 One fourth hours' cook ing time, depending on the
size of your turkey and heat of the coals.

Prepare coals and grill.

Remove neck and giblets from turkey. Rinse turkey under cold water; drain
and pat dry with paper towels.

Combine oil, herbs and seasonings in a small bowl. Generously brush on
cavities and outer surface of turkey, reserv ing some mixture to use as a
baste.

Pull turkey skin over the neck; secure with a skewer. Tuck wings under back
and tie legs together with kitchen twine.

Arrange mediumhot briquettes on two sides of a large metal or foil drip
pan. Fill the pan halfway with hot tap water.

Place turkey, breast side up, on grill, directly above the drip pan. Cover
grill and cook turkey 11 to 15 minutes per pound, or until an instantread
meat thermometer registers 180 degrees F, basting occasionally with
reserved herb mixture.

Add a few briquettes to both sides of the fire every hour or as necessary
to maintain a constant temperature.

Garnish with additional fresh herbs, if desired.

From an article by Miriam Morgan in The San Mateo Times, 5/25/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini