Barbecued Turkey with Herbs
Author: Epicurus.com Kitchens
Recipe type: Poultry
- 9 pounds to 13 pounds turkey
- 3/4 Cup vegetable oil
- 1/2 Cup chopped parsley
- 2 Tablespoons chopped fresh sage, or:
- 2 teaspoons dried sage, crushed
- 2 Tablespoons chopped fresh rosemary, or:
- 2 teaspoons dried rosemary, crushed
- 1 Tablespoon chopped fresh thyme, or:
- 1 teaspoon dried thyme, crushed
- cracked black pepper
- 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, 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 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.