Recipe - Rosemary Smoked Turkey

3 tablespoon Olive or salad oil
2 tablespoon Minced fresh rosemary
1 tablespoon Minced Italian parsley
One half teaspoon Black pepper
1 Turkey, 16 to 18 lbs
Three fourths pound Fresh rosemary bunches

Rinse and drain rosemary bunches.

Mix together oil, minced rosemary, parsley and pepper; set aside.

To prepare turkey, remove and discard leg truss. Pull off and discard
lumps of fat, and remove giblets. Rinse bird inside and out; pat dry.
Rinse giblets, drain, and reserve for gravy. Insert a meat thermometer
straight down through the thickest part of the breast to the bone.

In a large barbecue with a lid, mound and ignite 40 charcoal briquets on
firegrate. When briquets are dotted with gray ash, about 15 minutes,
divide in half and push to opposite sides of firegrate. Place a metal drip
pan between coals. Add 5 briquets (10 total) to each mound of coals now
and every 30 minutes while cooking. Set grill 4 to 6 inches above coals.

Place 3 or 4 rosemary sprigs inside the turkey cavity. Set turkey, breast
side up, on grill over drip pan. Brush turkey evenly with oilherb
mixture. Push about One fourth of the rosemary sprigs through grill so that they
sit on and over coals; divide sprigs equally between two coal mounds. Add
another One fourth of the sprigs each time you add new coals (every 30 minutes)
until they are used up.

Cover barbecue and cook turkey until thermometer registers 160F, 2 One half to 3
hours. Because temperature, heat control, and size and shape of the bird
all can vary, start checking doneness after 2 hours. If parts of the turkey
begin to get dark before the bird is done, drape those areas with foil.

Source: Sunset Recipe Annual
1995 Edition

Posted to MMRecipes Digest V3 #285

Date: Fri, 18 Oct 1996 15:04:24 0400

From: Rod Grant rodgrant@magi.com