| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 12 | lb | Hen turkey |
| 1/3 | c | Lemon juice |
| Salt and pepper | ||
| Rosemary and oregano sprigs for garnish |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Wash the turkey inside and out and pat dry. Rub the entire surface as well as the cavity with lemon juice and sprinkle with salt and pepper. Place the turkey breast side up on the grill of a barbecue over medium hot coals, cover with a kettle lid, and barbecue until a meat thermometer registers 170 degrees F, about 3 to 3 1/2 hours. Transfer to a board. Let the turkey rest for 15 to 20 minutes before carving. Garnish the platter with a wreath of rosemary and oregano. Makes about 12 servings. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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