| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Grilled, Poultry |
10 |
servings |
INGREDIENTS
| 1 |
|
15 pound turkey; (15 to 20) |
|
|
Salt and pepper |
|
|
Vegetable oil |
|
|
Onions cut into cubes |
| 2 |
|
Stalks celery cut into 2 inch cubes |
| 2 |
|
Limes quartered |
| 1 |
|
Lemon quartered |
| 1 |
|
Orange & apple quartered |
| 1 |
qt |
Water |
| 1 1/2 |
|
Sticks butter |
| 1 |
|
Lemon thinly sliced |
|
|
Mesquite or hickory chips |
| 1 |
|
Aluminum foil disposable pan |
|
|
And roll of aluminum foil |
INSTRUCTIONS
Preheat charcoal grill to medium heat with most of coals on end
opposite where turkey will be sitting directly over. Wash and rinse
turkey, removing giblets. Dry with absorbant towels, and season
inside of turkey with salt and pepper.
Rub outside of bird with oil. Stuff with onions, celery, orange,
apple, 2 limes and the 1 lemon quartered. Completely fill cavities to
keep turkey moist.
Melt butter in roasting pan, add water and sliced lemon (add more
lemon juice if desired).
Cover turkey tightly (crimp edges) with aluminum foil, and cook over
grill for 4 to 6 hours, removing foil and adding smoker chips for
last hour or so.
Recipe by: Carey Starzinger
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