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Recipe Name: Barbecued Whole Turkey (gas Grill) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 12

1 Whole turkey, large enough
for amount of servings
1 Stick butter
1 Recipe of your favorite
Salt and pepper
3 Bacon
1 Onion
Neck and gizzard
3 Cup(s) Chicken stock or water or
2 Teaspoon(s) Chopped rosemary
Salt and pepper to taste
1/2 Cup(s) Vermouth
1 Cup(s) Sweet marsala wine
2 Lemons, juice of
I've prepared a whole turkey on both a gas grill and a Weber charcoal
grill. The largest turkey I've been able to prepare is about 14 lbs.
General instructions: Clean turkey well, removing any bits of pin
feathers and cleaning the cavity of any remaining pieces of innards.
Soften a stick of butter to room temperature and rub the cavity with
half of the stick of butter. Stuff with your favorite stuffing. With
the remaining butter, stuff a little between the skin and the breast
meat and rub some over the skin of the turkey. Stuff a little bit of
the stuffing between the skin and the breast also. Skewer the cavity
opening shut. Also place a little stuffing in the neck cavity, tuck
the neck skin under and skewer shut. Salt and pepper the turkey and I
like to place about three pieces of bacon on top of the bird. I know,
I know - this is not exactly the most low cholesterol way of preparing
turkey--but none of us have a problem here and we've been eating this
way for many, many years. I've found that instead of using a roasting
pan it is easier to use a homemade pan from extra heavy duty foil -
using three layers of foil and making it just big enough to hold the
bird and the sides need to be about 2 1/2" high. For a gas grill, I
have placed the turkey crosswise on the grill so that the pan is
evenly distributed over the two sets of jets. Set the flame so that a
temperature of 300 to 325 degrees is maintained. On my 44,000btu
grill, that is about the lowest setting. Cover with heavy duty foil
for the majority of the cooking. Time about 20 minutes per pound at
300 degrees. Remove the foil for the last hour of cooking. Every once
in while, baste the turkey with the juices (or with the basting juice
recipe--to follow). I have "hot spots" in the jets of the grill--so
about twice during the cooking I turn the turkey around (and the pan,
of course) so that one side is not more cooked than another. Basting
Juice: Melt the butter in a heavy pot over medium high heat. Chop the
onion and saute in the butter until just translucent. Add the neck
and the gizzard and continue cooking for about 4 minutes. Add the
rosemary and stock and simmer until reduced by half. Strain well.
Use the gizzard and neck in the stuffing or the gravy. For the
basting juice, mix together the stock preparation, one half of the
marsala and vermouth and the juice of one lemon. Use the remaining
wine and vermouth and lemon juice if needed. I use all of the mixture
for a 20 lbs turkey, so I wouldn't think you would need to use all of
it for a smaller turkey. This really keeps the turkey moist and
flavorful. BTW, roasting a turkey on the grill - even if you don't use
this basing juice - makes a very, very flavorful and juicy turkey (and
whole chicken too). DMFERRELL@HAPPY.UCCS.EDU REC.FOOD.RECIPES From archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 141
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 40.7mg
Sodium: 2.5mg
Potassium: 23.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g

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