INGREDIENTS

INSTRUCTIONS

Remove giblets and neck from body cavity of turkey. Wash and set
aside for gravy. Wash turkey and pat dry with paper towel. Generously
season cavity and skin with salt and pepper. Stuff neck and body
cavity with grapefruits, 2 slices ginger, garlic and rosemary.
Combine butter, grapefruit zest and remaining slice ginger in small
bowl. This will be used for basting, so keep warm. Truss turkey,
tying wings and legs as close to body as possible with string to keep
from burning. Arrange mound of charcoal in grill. Light and when
covered with gray ash, push half of charcoal to one side of grill and
half to other side. Place small roasting pan in center to catch
drips. Place turkey on grill over drip pan and cover. Cook until
thermometer inserted in thickest part of thigh reaches 165 degrees or
until drumstick moves easily when twisted. Begin checking after 1 1/2
hours. Turkey weighing 11 to 12 pounds will take about 2 1/2 hours to
cook. Every half hour, add more charcoal to existing piles and baste
turkey. If desired, soaked and drained wood chips may be added as
well. If turkey browns too quickly, cover affected parts with
aluminum foil. If using gas grill, leave 1 section of burners unlit.
Place small roasting pan in center to catch drips. Heat on high 10
minutes, then reduce heat to medium-low or low. Place turkey on
perforated part of broiler pan and place on grill over drip pan and
cover. Cook as above, removing broiler pan for last 1/2 hour of
cooking. Remove turkey from grill, cover loosely with aluminum foil
and rest 15 to 20 minutes before carving. Yields 10 to 12 servings.
Each serving: 639 calories, 419 mg sodium, 262 mg cholesterol, 40
grams fat, 5 grams carbohydrates, 61 grams protein, 0.15 grams fiber
Comments: A conventional oven may be used with this recipe. Just
place the stuffed turkey in a roasting pan, and add some extra
garlic, ginger and rosemary around the bird. Bake at 350 degrees
until the meat's internal temperature reaches 165 degrees.
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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