| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Olive or salad oil |
| 2 | tb | Minced fresh rosemary |
| 1 | tb | Minced Italian parsley |
| 1/2 | ts | Black pepper |
| 1 | Turkey, 16 to 18 lbs | |
| 3/4 | lb | Fresh rosemary bunches |
INSTRUCTIONS
Rinse and drain rosemary bunches. Mix together oil, minced rosemary, parsley and pepper; set aside. To prepare turkey, remove and discard leg truss. Pull off and discard lumps of fat, and remove giblets. Rinse bird inside and out; pat dry. Rinse giblets, drain, and reserve for gravy. Insert a meat thermometer straight down through the thickest part of the breast to the bone. In a large barbecue with a lid, mound and ignite 40 charcoal briquets on firegrate. When briquets are dotted with gray ash, about 15 minutes, divide in half and push to opposite sides of firegrate. Place a metal drip pan between coals. Add 5 briquets (10 total) to each mound of coals now and every 30 minutes while cooking. Set grill 4 to 6 inches above coals. Place 3 or 4 rosemary sprigs inside the turkey cavity. Set turkey, breast side up, on grill over drip pan. Brush turkey evenly with oil-herb mixture. Push about 1/4 of the rosemary sprigs through grill so that they sit on and over coals; divide sprigs equally between two coal mounds. Add another 1/4 of the sprigs each time you add new coals (every 30 minutes) until they are used up. Cover barbecue and cook turkey until thermometer registers 160F, 2 1/2 to 3 hours. Because temperature, heat control, and size and shape of the bird all can vary, start checking doneness after 2 hours. If parts of the turkey begin to get dark before the bird is done, drape those areas with foil. Source: Sunset Recipe Annual 1995 Edition Posted to MM-Recipes Digest V3 #285 Date: Fri, 18 Oct 1996 15:04:24 -0400 From: Rod Grant <rodgrant@magi.com>
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