Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
9 lb To 13 lb turkey
3/4 c Vegetable oil
1/2 c Chopped parsley
2 tb Chopped fresh sage, or:
2 ts Dried sage, crushed
2 tb Chopped fresh rosemary, or:
2 ts Dried rosemary, crushed
1 tb Chopped fresh thyme, or:
1 ts 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 3/4 to 3 1/4 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 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.

Posted by Stephen Ceideburg

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