Barbecued Turkey With Herbs

Recipe Ingredients

9 lbs	4086g / 144oz	To 13 lb turkey
3/4 cup	177ml	Vegetable oil
1/2 cup	73g / 2.6oz	Chopped parsley
2 tablespoons	30ml	Chopped fresh sage - or:
2 teaspoons	10ml	Dried sage - crushed
2 tablespoons	30ml	Chopped fresh rosemary - or:
2 teaspoons	10ml	Dried rosemary - crushed
1 tablespoon	15ml	Chopped fresh thyme - or:
1 teaspoon	5ml	Dried thyme - crushed
		Salt
		Cracked black pepper

Recipe Instructions

Use indirect heat, as explained in the recipe to cook a whole turkey or turkey breast. Allow 1 3/4 to 3 1/4 hours' cooking 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, reserving 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 medium-hot 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 instant-read 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.

Source:
Ladies Home Journal

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.